Preheat oven to 425°F.
Break open eggs and add to a mixing bowl. Whisk in the cream then the salmon, scallions, and herbs.
Melt butter in a 10-inch ovenproof skillet over medium-low heat. Once the butter froths, pour the egg mixture into the pan. Let the eggs cook, undisturbed, until the bottom is cooked through, but the top is still liquid, 5 minutes.
Transfer the skillet to the oven and bake until the eggs have set, 5 -8 minutes. Remove from oven and toss the arugula on top. Drizzle with olive oil and a pinch of salt and pepper. Slice into wedges and serve.
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at facebook.com/organicbeth