Place the tomatoes into a small oven tray and brush with the olive oil and season with a little salt. Place into a preheated oven set at 180°C and roast for 5 minutes. Remove and set aside.
Combine together in a bowl the eggs, cream, 1 tablespoon of butter and seasoning, beating with a fork until well combined.
Place a non-stick frypan onto gentle heat and add in a tablespoon of butter. Pour in the egg mixture and stir with a spoon. Continue stirring gently until the mixture thickens and becomes creamy.
Remove from the heat, add in the chives and place onto the toasted sourdough slices.
Top with the smoked salmon slices and present with the roasted tomatoes and herbs.