Smoked Salmon Baked Eggs

Preheat oven to 350 degrees F.

Bring a medium pot of water to a boil on back burner.

Butter individual 8 ounce ramekins. Divide smoked salmon among the ramekins, layering along the bottom.

Crack two eggs into each ramekin. Drizzle a tablespoon of cream in each ramekin and sprinkle with a bit of salt and a few cracks of pepper. Cover each ramekin loosely with a square of tin foil.

Place in a shallow baking dish. Add hot water from the pot to come halfway up the sides of the ramekin. Place in the oven and bake for 18-20 minutes or just until eggs are set.

Meanwhile, cut circles out of bread slices that are the same diameter or slightly wider than the ramekin.

Melt butter in a large saute pan over medium heat. Add bread and toast on both sides.

Serve baked eggs in the ramekin topped with a crouton to partly cover.