• Melted butter, to grease
• Sea-salt flakes and freshly ground black pepper, to season
• 4 eggs
• 1/3 cup thickened cream
• Toast, cut into triangles, to serve
Preheat oven to 180°C. Brush four 125ml-capacity ramekins with melted butter. Season inside of ramekins with salt and pepper.
Break an egg into a small bowl, then pour into a ramekin, taking care not to break yolk. Repeat with remaining eggs. Spoon 1 Tbsp of the cream onto each egg, taking care not to spoon directly onto the yolk. Transfer ramekins to a deep roasting pan. Pour boiling water into pan until halfway up sides of ramekins.
Bake for 12 minutes or until eggwhites are no longer transparent and egg yolk is still runny. If you prefer a firmer yolk, cook for a further 3-5 minutes or until cooked to your liking. Serve hot in ramekins, with toast triangles on the side.