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1
Place the creme fraiche and zest in a small bowl and stir to combine.
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2
Season with lemon juice, salt, and pepper as desired; set aside.
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3
Place the eggs in a medium bowl and beat with a fork until broken up.
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4
Season with a pinch each of salt and pepper and beat to incorporate.
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5
Place 2 tablespoons of the eggs in a small bowl; set aside.
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6
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes.
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7
Add the butter to the pan and, using a rubber spatula, swirl until its melted and foamy and the pan is evenly coated.
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8
Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
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9
Using the rubber spatula, push the eggs from the edges into the center.
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10
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
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11
Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet.
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12
Remove from the heat and season with salt and pepper as needed.
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13
Divide the reserved creme fraiche mixture among the toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs.
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14
Garnish with the remaining chives and tarragon and serve warm.
