Preheat oven to 325°F. Boil a kettle.
Butter a ramekin and then pour in 1 tbsp heavy cream and crumble in some Boursin around the edge of the ramekin.
Crack in the eggs. Pour over remaining cream and finish with the rest of the Boursin.
Season with a generous grating of parm, salt and lots of black pepper
Place ramekin in a small baking dish. Pour hot water halfway up the ramekin.
Bake, uncovered, for 25-30 minutes until whites are set to your liking. Eat with lots of buttered toast.
