Whisk together the eggs with the salt, pepper and chives. Heat the butter in a nonstick pan over medium heat until the butter melts, bubbles and the bubbles start to subside. Add the whisked eggs and let sit 45 seconds or so. Then use a small rubber spatula to move the cooked outer portions inward while simultaneously tiling the pan in a circular motion to move any uncooked liquid egg to take its position. As soon as the liquid egg has pretty much set, sprinkle the top of the omelet with cheese and use the spatula to fold the omelet in half. Cook 30 seconds, then flip and cook another 30 seconds. Turn off the heat and let the omelet sit a minute to make sure all the cheese melts. Slide the omelet onto a serving plate and top with more chives for garnish.

In a large mixing bowl, use a fork to coarsely crumble the hard-boiled eggs. Add the remaining ingredients (except for the bread and the gherkins) and stir together well. Put a bunch of bread slices on a baking sheet and toast in an oven preheated to 350 degrees for about five minutes. Put a spoonful of egg salad in the middle of each slice of bread and top with a couple slices of gherkin and a strand or two of lemon zest.