Heat oven to 375 F. Smear a bit of butter into six small custard cups or ramekins. Put a dollop of cream (1/2 tbsp-ish) in each.

Break 1 egg into each cup and put them all on a cookie sheet. Put a tablespoon of the parmesean on top of each and the parsley.

Bake for 10-15 minutes until the eggs are just set and the whites solidified just barely. The eggs will continue to cook a bit once you remove them from the oven because the cups stay hot. Sprinkle with salt and pepper and serve.