Preheat your oven to 400°F (200°C). Cut the smoked trout slices into small cubes. Divide them among the bottoms of four ramekins, add 1 teaspoon of crème fraîche and a little chopped chives to each.

Crack one whole egg into each ramekin.

Repeat the previous step: add the remaining trout cubes, 1 teaspoon of crème fraîche, and more chives to each ramekin.

Place the ramekins in a baking dish. Add water to the bottom of the dish. Bake for 10 minutes at 400°F (200°C).