- Cut baguette in half lengthwise and cut each half into four pieces of about 12 cm (5 in.) each, for eight pieces in all.
- Spread 15 mL (1 tbsp.) of cream cheese over each piece of bread. Cover with a slice of smoked salmon, two tomato slices, and a slice of cheese. Place bread on a dish and pierce each with a toothpick. Cover and set aside.
- In a skillet, heat oil over medium heat. Cooking in two batches, crack eggs, and season with salt and pepper. Cook for 3 or 4 minutes. When egg white is firm, but yolk is still liquidy and shiny, gently transfer to a dish.
- Divide greens and eggs onto the 8 pieces of bread and serve.
Calculate about 20 g of smoked salmon per serving. For a crispier version, lightly toast bread pieces for a few minutes before topping.