Toast the bread slightly in a toaster and then place the slices on a baking sheet.
Spread half the sour cream over each slice of bread, sprinkle with black pepper and then top each slice with half the shredded cheddar cheese; place in the oven under the broiler until the cheese is melted and starts to bubble, not much longer than a few minutes. Be sure to keep a close eye on things!
Meanwhile, heat the olive oil in a small non-stick skillet set over medium heat and cook the eggs to your liking (sunny side up is strongly recommended)
Take the bread out of the oven as soon as the cheese is melted and place the toasts on a plate or cutting board.
Divide the smoked salmon between both cheesy toasts and top each one with an egg. Sprinkle with a little bit of fresh herbs, if desired, and serve without delay.