Preheat the oven to 180 degrees, gas mark 4.
Butter the inside of the ramekins well
Divide the salmon in 4 and place with chives to taste in each dish
Add 1 tablespoon of cream to the ramekin
Crack an egg into each dish (take care not to break the egg yolk)
Add 1 further tablespoon of cream on top of the egg
Sprinkle with a pinch each of salt, pepper and nutmeg

Place the ramekins in the baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

Bake for 8 to 10 minutes until the whites are almost set, but still slightly translucent,
Let stand for a further 5 to 8 minutes until the whites are set, but the yolks soft.
Adjust the timings to set the yolk to your liking.

For the last 3 minutes place the baguette in the oven to warm through

Garnish on top with some sprigs or cut chives.
Serve each ramekin on a large plate with a spoon and a piece of the French baguette.

For extra luxury, finish each serving with a teaspoon of red salmon roe on top.
And serve with a glass of champagne brut or other dry white wine.

Alternatively one can vary the herbs and use chopped tarragon or dill.