These are super simple but look impressive and by all means use some Black Forest ham instead of the smoked trout.

What You Need
Serves 4
4 eggs
8 slices smoked trout
chives
Sea salt flakes and freshly ground pepper
4 x 200ml capacity ramekins, bowls or ovenproof teacups

Method
Preheat the oven to 190C and place the rack in the middle of the oven. Line each ramekin with two slices of smoked trout. Break an egg into each ramekin, season and sprinkle with finely snipped chives. Place the ramekins in a baking dish and fill the baking dish with water from a freshly boiled kettle until the water comes half way up the sides of the ramekins. Bake for 15 minutes or until the eggs are set. Serve immediately with sourdough or wholewheat toast.