Brush 4 ovenproof ramekins with melted butter. Crack one egg into each ramekin; top evenly with cream, Parmesan, salt and pepper.
Bake for 12 to 15 minutes in 350°F (180°C) oven or until egg whites are just set and yolks are still slightly runny (or cook to desired doneness). Serve with toast.
Tip: Use small 1/2 cup (125 mL) ovenproof ramekins.