Beat together the eggs and chives in a bowl with some freshly ground black pepper.
Melt 40g butter in a small, non-stick pan over a medium-low heat. When hot, add the eggs and gently cook, stirring occasionally, for 3 minutes or until softly scrambled.
Meanwhile, toast the bagels and spread with the remaining butter. When the eggs are ready, remove from the heat and fold through the smoked salmon trimmings. Divide the bagels among 4 plates and spoon over the salmon and eggs. Season and serve.