Soft-Boiled Eggs Filled with Smoked Salmon

• 4 small eggs (size 5 will be sufficient for a first course)
• 50 g/2 oz smoked salmon

Cut the smoked salmon into strips about 2 cm/¾ inch long by 3 mm/⅛ inch wide. Boil the eggs for 4 minutes. When cooked, cut off the tops as neatly as possible and scoop the eggs out of the shells into a bowl. Break up the egg using a fork until it is in pieces but not mashed, then add the cream and the strips of salmon. Season and return the mixture to the shells.