You know that feeling you have when you put on a warm robe on a cold winter morning? Instantly, you go cold and miserable to happy and toasty. And just a bit smug - for some reason, putting on a robe feels so indulgent, like you have just done something naughty. And then you prance around joyously in your comfort, parading back and forth through the hall like the puffy queen of terrycloth that you have become.
Baking eggs in cream are like putting on that bathrobe. All you need to do is place three tablespoons (yes, I believe in three. at three, this becomes dip-like and oh so delicious.) of cream in a ramekin. Then add a squirt of citrus juice. Then throw in some herbs, salt, and pepper. Then crack that egg into that glorious mess. Bake at 200 C for about 10-15 minutes, until the whites have set but the yolk will be runny.
Then you take a hunk of crusty bread and do one of two things. You either dip it right into your ramekin. Or you spoon the mixture right onto the bread. And now you have the bathrobe of breakfasts. A most pleasing sensation for a world-weary soul.