Brush the pumpernickel toast with olive oil and toast in the oven for 10 minutes.
Meanwhile, whisk together the eggs, milk, creme fraiche, chives and salt and pepper.
Heat a frying pan with 2 tbsp butter on medium heat until butter melts and begins to sizzle. Reduce heat to medium low.
Add eggs to the pan and let set for a one minute. Then begin to scrape the eggs from the edges to the center. The eggs will form large curds. Remove the eggs from the heat when they look a little wet but are no longer runny.
Continue to toss the eggs off the heat. They will continue to cook. Let sit to cool slightly in the pan for a couple of minutes.
Top the pumpernickel toasts with a small bite of smoked trout, the chopped dill and chives and a little dallop of creme fraiche.
Serve!
Recipe by Weekend Table at https://weekendtable.com/2013/04/14/pumpernickel-toasts-with-eggs-and-smoked-trout/