Preheat oven to 350 degrees.  Butter a 4-ounce ramekin and sprinkle it with salt and pepper.  Crack into it 1 egg. Drizzle 2 tsp. heavy cream over the top.  Bake in a water bath until the white is firm and the yolk is thickened, about 15 minutes.  Serve directly from ramekin.  You can add an assortment of ingredients to this basic dish, such as sauteed vegetables, ham, cooked sausage, smoked salmon, cheese or sauces.  You can also use different baking cups, such as custard cups, ovenproof coffee cups, dessert bowls, small au gratin dishes, or muffin tins to make baked eggs for a crowd.