1   teaspoon butter

4  ½ ounce ham slices

8  large eggs

salt and pepper to taste

8   tablespoons heavy cream

8   tablespoons grated swiss or cheddar cheese

3   teaspoons chopped chives

Preheat oven to 400 degrees.

Butter four 6-ounce crème brule ramekins (or four compartments of muffin tin) and lay one slice of ham in each ramekin so that it sits flat on the bottom and flutes slightly up the  sides.

Crack two eggs into two separate small cups and pour simultaneously into one of the ramekins so that the eggs sit side-by-side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs.

Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.

Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven.

Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.