Coat the mushroom with olive oil and season with pepper and salt. Arrange in a baking sheet with the face up. Roast for approximately 15 minutes. Remove any liquid produced in the caps of the mushroom. Set in a plate and reserve.
Beat the cream and eggs together in a bowl. Add a dash of salt and pepper. Cook the mixture over medium heat with intermittent stirring. Remove from the skillet once cooked.
Stuff the smoked salmon pieces inside the mushroom caps and add the scrambled egg on top.
Heat the mushrooms in the oven for 2 minutes. Remove and top with some chopped chives. Serve.