Preparation time: 10 minutes
Cooking time: 12 minutes
 

1. Line each individual ramekin with one large slice of smoked salmon, or two smaller slices laid crosswise.
2. Seed and finely dice the peppers and sauté them in butter for 2 minutes.
3. Preheat the oven to180° C (350° F).
4. Wash and drain the chives and dry in a cloth. Chop finely and mix into the cream.
5. Divide the cream among the ramekins, season with pepper and break 2 eggs into each ramekin. Sprinkle on the diced peppers and season with ground pepper. Salt lightly because the smoked salmon is already salted.
6. Fold the ends of the smoked salmon over the eggs.
7. Place the ramekins, uncovered, on a rack in the center of the oven and cook for about 10 minutes or until the whites are set and the yolks still runny.
8. Serve the eggs in the ramekins with toast fingers.