Divide the smoked salmon and chives between 4 buttered ramekins. Make a small indent in the salmon with the back of a spoon and break an egg into the hollow, sprinkle with a little pepper and spoon the cream over the top.
Put the ramekins in a roasting tin and half-fill the tin with boiling water. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes or until the eggs have just set.
Remove from the oven and leave to cool for a few minutes, then serve with the toasted bread.