For an elegant breakfast or brunch, serve steamed eggs with smoked salmon, crème fraîche and chives.
Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steamingfor more information, if necessary.
Gather four small ramekins and coat the inside of each with a thin layer of fat. Crack an egg into each ramekin and season with a pinch of salt.
Cover each ramekin with foil and transfer to the steaming basket.
To steam the eggs, transfer the steaming basket over the simmering water and cover. Steam the eggs for approximately 7 to 10 minutes or to the desired doneness.
While the eggs are steaming, divide the smoked salmon onto each plate. Garnish with some fresh dill and crème fraîche.
Once the eggs are done, sprinkle the chives over top and season with pepper. Place beside the smoked salmon and serve.