Melt your butter and brush the inside of a 5 oz. Ramekin (or a ramekin that can hold two eggs, or if you have smaller, then bake 2 individual eggs at once) with it.
Gently add the whole eggs to the buttered ramekin dish (try to avoid breaking the yolks, if you do it's best to start over)
Place the egg filled ramekin inside a larger oven proof container (large enough to hold your ramekin(s) comfortably) and fill it with hot water until the water comes half way up the side of the ramekin. This is called a 'water bath'.
Drizzle the top of the eggs with the cream, and NOW is when you season
lightly with salt and pepper.
Place the water bath in a preheated oven set to 325F (I prefer a lower temperature, you may prefer a touch hotter at 350F, your call)
Bake the eggs in the ramekins in the water bath for about 10-12 minutes (or until the whites are set and the yolks are to a runniness of your liking, I like mine barely set, again your call)
Serve the baked egg ramekins with toast points for dipping and enjoy.