Brush a small ovenproof (dish or ramekin (120ml or 12cm round and 3cm deep) with oil and season the base with a little pepper. Sprinkle half of the chives into the ramekin and place the sliced smoked salmon flat on top. Then, crack the egg into the dish and pour in the Lactofree cream.
To finish, season with a little salt and pepper, and sprinkle with the remaining chives. Bake in the oven at 170°C/150°C fan/340°F/gas 4 for approx. 8-10 minutes or until golden on top.