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Preheat oven to 350˚F. Bring a kettle of water to a boil.
Divide butter into each cocotte (or ramekin) and evenly grease.
Crack 2 eggs into each vessel and top with shredded cheese.
Spoon 1 tablespoon cream over each egg.
Cover each cocotte with a lid, or cover each ramekin with foil.
Place vessels into a small baking dish and set onto the middle rack in the oven.
Pour boiling water from the kettle into baking dish until halfway up the vessels.
Bake eggs en cocotte for 13 to 15 minutes for runny eggs (or 16 to 24 minutes for jammy to hard boiled eggs).
Remove baking dish from oven and gently remove vessels from baking dish.
Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.