Ingredients

4 eggs
4 tbsp cream
40 g grated emmental cheese
160 g Smoked salmon
60 g bread, grilled
1 pinch pepper

Directions

Preheat the oven to 220°C (th. 7/8).
Separate egg whites and yolks, setting yolks aside in a cool place. Cut salmon into thin strips.
Beat egg whites along with grated emmental cheese and cream.
Season with pepper.
Spoon the mixture into ramekins, then add the smoked salmon strips.
Place in the oven for around 20 minutes.
As soon as the mixture has puffed up, add one egg yolk per ramekin and cook for another 2 minutes.
Serve immediately with toasted bread.