1. Cut baguette in half lengthwise and cut each half into four pieces of about 12 cm (5 in.) each, for eight pieces in all.
2. 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.
3. 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.
4. Divide greens and eggs onto the 8 pieces of bread and serve.

Chef’s secret
Calculate about 20 g of smoked salmon per serving. For a crispier version, lightly toast bread pieces for a few minutes before topping.