Skip the bagels and cream cheese. Instead, bake your smoked salmon with eggs for this simple, savory breakfast from “Easy Breakfast & Brunch” by publisher Ryland, Peters & Small.

Baked eggs with smoked salmon and chives

Butter

8 ounces smoked salmon slices, chopped

1 tablespoon snipped fresh chives

4 eggs

Freshly ground black pepper

1/4 cup heavy cream

Freshly made toast, to serve

Preheat the oven to 350 degrees. Heavily butter four small, shallow ovenproof baking dishes or ramekins.

Divide the smoked salmon and chives between the baking dishes. Use a the back of a spoon to make a small indentation in the salmon at the center of each dish. Crack an egg into each indentation.

Sprinkle each dish with pepper, then spoon a bit of cream over the top. Place the baking dishes in a roasting pan and add enough water to come halfway up the sides of the dishes.

Bake for 10 to 15 minutes, or until the eggs have just set. Remove from the oven and let cool several minutes. Serve with toast. Serves four.