These are individual servings of 1 or 2 eggs baked in porcelain, pyrex, or earthenware ramekins. The ramekins must be set in a pan of boiling water, otherwise the intense heat of the oven toughens the outside layer of egg before the inside has cooked.
Butter the ramekin, saving a dot for later. Add 1 tablespoon of cream and set the ramekin in the simmering water over moderate heat. When the cream is hot, break into it one or two eggs. Pour the remaining spoonful of cream over the egg and top with a dot of butter.
Place in middle level of the hot oven and bake for 7 to 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more, when the ramekins are removed, so they should not be overcooked.
Season with salt and pepper, and serve.
(*) The ramekins may remain in the pan of hot water, out of the oven, for 10 to 15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.