Pre-heat oven to 425 degrees
Coat 2 ramekins with butter
Place 2 tablespoons of cream in each ramekin
Crack two eggs into each ramekin, followed with a dash of salt and pepper.
Bake for 10-12 minutes, until the egg whites are set (this will keep the yolk runny and delicious).
Sprinkle the herbs on top and serve with toast.