Beat the eggs and cream until they become frothy. Season with salt and pepper.nnHeat a large non-stick skillet over medium heat.nSwirl a tablespoon of butter in the skillet to coat it.nPour in the eggs and reduce heat to medium-low.nCook the eggs, stirring constantly with a heat-resistant spatula, until they are just set and the surface is still shiny (about 2 minutes).nTransfer the scrambled eggs to a bowl and refrigerate to cool completely.nnMelt the remaining butter in the microwave.nLay 1 phyllo sheet on a large work surface with a short side facing you and brush with a little melted butter.nPlace a second sheet on top of the first and brush with butter.nStarting about 2″ (5cm) from the short side closest to you, spread 1/4 of the scrambled eggs.nSprinkle 1/4 of the smoked salmon over the eggs and sprinkle with green onion and lemon zest.nStarting from the edge closest to you, fold the dough over the filling.nFold in the sides and roll the dough into a strudel (without squeezing too hard as the eggs will puff up during baking).nPlace the strudel, seam-side down, on a baking sheet lined with parchment paper or a silicone mat.nBrush the outside of the strudel with butter.nRepeat with the remaining ingredients to have a total of 4 strudels. The strudels can be covered and refrigerated for up to 12 hours.nnLemon and Green Onion Sauce:nCombine the cream, green onion, and lemon zest. Cover and refrigerate for at least 1 hour or overnight.nnJust before serving, preheat the oven to 425F (220C)nBake the strudels in the oven until they are golden brown, about 15 minutes.nnMeanwhile, pour the lemon cream sauce into a small saucepan and heat over medium heat until bubbles start to form at the edge of the saucepan. Remove from heat.nWhisk in the lemon juice. Season with salt and pepper to taste.nnServe the strudels drizzled with a stream of lemon and green onion sauce.