1-First, preheat your oven to 375°F (190°C) and set the rack in the center for even cooking. Grease the ramekin with salted butter and place it on a rimmed baking sheet to catch any spills and make cleanup easy. Crack the 2 large eggs into the ramekin, then pour the 2 tablespoons of heavy cream around the yolks, gently nudging them toward the center for a neat presentation.

2-Next, season with a pinch of sea salt and freshly cracked black pepper to taste, adding that perfect savory note. Sprinkle 1 tablespoon of grated Parmesan cheese on top for a golden, cheesy crust that melts just right. Bake for 11-12 minutes until the egg whites are set but the yolks stay slightly jiggly, giving you that luscious, runny center.

3-Once done, remove from the oven, garnish with 1 teaspoon of minced chives, and serve warm alongside crusty bread. This method creates a dish that pairs well with vegetables or potatoes, making it a substantial meal as suggested in our roasted veggie black bean tacos for added variety.