Heat the oven to 180°C. Grease 6 ramekins with canola oil, then arrange a slice of salmon inside each one. Crack an egg into each so that the yolk sits in the middle, season with salt and pepper. Bake for around 15 minutes or until the eggs are cooked to your liking.
Transfer ramekins to serving plates, garnish with snipped chives. Serve with a salad.
GF – make sure the ingredient doesn’t contain traces of gluten!