Grease 2 ramekins, each of 150 ml (¼ pint) capacity, with butter. Divide the salmon between the ramekins, then break in the eggs.
Mix together the cream and herbs and season to taste with salt and pepper. Pour into the ramekins and place them in a baking tin. Half-fill the tin with boiling water and transfer to a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until the mixture is just set. Serve with triangles of crunchy fresh toast, if liked.