Pre-heat oven to 350F.
Drizzle your bread with olive oil and toast in oven at 350F until golden brown. Alternatively, toast bread slices in a toaster, then brush lightly with olive oil.
Slice avocado in half and remove pit. Peel off the skin. Slice the half very thinly. Set aside and cover with 1 tsp lemon juice to stop oxidization. Repeat with the rest of the avocados.
Place non-stick skillet over medium low heat and melt your butter. Place eggs in pan and scramble them until just done and still a little runny.
To serve spread cream fraiche on bottom of bread. Layer the avocado nicely on top. Place an even layer of scrambled eggs over top. Place 3 slices of smoked salmon over eggs and garnish with thinly sliced chives and crunchy potato sticks.