Instructions: The eggs can be cooked the day before. Preheat the oven to Gas 7 425F. Lightly butter six deep ramekins and stand them on a baking tray. Distribute the smoked salmon between them. Stand an egg in each (cold: the hot "sauce" will be sufficient to heat them through). Heat the soup in a pan add the whisky. Chivvy it up with a dash or two of tabasco or a pinch of cayenne adding a smidgin of salt and a squeeze or two of lemon juice.

Spoon the soup which is now a sauce over the eggs. Sprinkle with cheese. Glaze for 23 min utes near the top of the oven.

Serves 6

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