Prep everything first: flake the smoked salmon into bite-sized pieces, finely chop the dill, mince the garlic, and crack the eggs into a medium bowl. Have the bread ready. Prepping ahead keeps the quick-cooking eggs from overcooking while you search for ingredients.

Season and whisk the eggs: add a pinch of salt and a light grind of white pepper to the eggs, then whisk gently until the whites and yolks are just combined and slightly frothy. Whisking introduces air and a uniform texture so the scramble finishes tender, not rubbery.

Sauté the spinach: heat 1 tsp olive oil (or butter) in a large nonstick skillet over medium heat until shimmering. Add the minced garlic and sauté for 20–30 seconds to soften and scent it—this blooms the garlic without burning. Add the baby spinach and toss for 1–2 minutes until just wilted but still bright green. Transfer the spinach to a bowl and keep warm. Quick high-heat sauté preserves color and nutrients and prevents watery spinach.

Toast the buckwheat bread: while the spinach cooks, toast the bread slices in a toaster or in a dry skillet over medium heat until deeply golden and slightly crisp at the edges. A crisp surface gives a counterpoint to the soft eggs and keeps the toast from going soggy.

Warm the pan for the eggs: reduce the skillet heat to low and add 1 tsp butter (or a little olive oil) to the same skillet you used for the spinach and wipe it to a thin coating. Low, gentle heat is the secret to soft curds—too hot and the eggs set too fast and become dry.

Cook the soft scramble: pour the whisked eggs into the warm pan. Let them sit untouched for about 10–15 seconds until the edges just start to set, then using a silicone spatula, gently push the eggs from the edges toward the center, creating large, glossy curds. Continue gently stirring and folding—avoid rapid scrambling. This slow motion coagulates proteins evenly and yields a custard-like texture. When the eggs are about 80% set (still moist and slightly runny), remove the pan from the heat.

Finish off the eggs and fold in flavors: immediately fold in half the flaked smoked salmon (reserve the rest for garnish) and the chopped dill into the off-heat eggs—the residual heat will finish cooking the eggs without overcooking the salmon. Taste and adjust seasoning with salt and white pepper; smoked salmon already adds salt, so start conservatively.

Plate with care: spread a thin smear of butter (optional) on each slice of toasted buckwheat bread. Pile the sautéed spinach on each toast, top with the soft scramble, and scatter the reserved smoked salmon over the top. Finish with a sprinkle of fresh dill and an extra grind of white pepper. The layering keeps textures distinct: crisp toast, warm spinach, silky eggs, and bright salmon.

Final touch and serve: serve immediately. Soft scramble is at its best right away—if left to sit, the eggs will continue to firm up. Offer lemon wedges on the side for guests who want a citrus lift.