Butter a shallow fireproof dish, and spread thickly with most of the grated cheese.
Put a spoonful of cream ready for each egg, on top of the cheese, and make a dent to hold each egg.
Break an egg into each cavity and use up the cream by filling in the cracks.
Season with pepper and salt and cover with more grated cheese.
Cook for 15 minutes in a fairly hot oven (Mark 5 gas or 3800 electricity).