4 very large fresh eggs
salt and black pepper
8 tsp. heavy cream or grated parmesan cheese
Line the bottom of a deep skillet with two layers of paper towels and fill with 1 to 2 inches of water; bring to a boil. Butter 4 custard cups or ramekins (3/4 cup capacity).
Break 1 egg into each cup and season with salt and pepper. Pour 2 teaspoons of cream around each yolk or sprinkle with 2 teaspoons of cheese.
Place the cups in the skillet, lower the heat so water just simmers, and cover the pan. Steam eggs for 4 to 6 minutes, or until the whites are set but the yolks are still runny; if you like firmer yolks, cook a little longer. Sprinkle with favorite toppings such as bacon or blue cheese. Serve immediately.
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