Prepare the coddling cups: Lightly grease two small ramekins or coddling cups with butter or oil.

Layer the salmon: Place a slice of smoked salmon at the bottom of each ramekin.

Add the eggs and cream: Crack one egg into each ramekin over the salmon. Add 1/2 tablespoon of heavy cream to each, and season with salt and pepper.

Cook the eggs: Place the ramekins in a pot of simmering water, making sure the water comes about halfway up the sides of the ramekins. Cover the pot and simmer gently for about 8-10 minutes, or until the eggs are set to your liking.

Serve: Remove the ramekins from the pot and let them cool slightly before serving. Enjoy with a side of avocado or greens for a perfect keto breakfast.