Grease 4 ramekins with the butter, then place the ramekins on a baking sheet. Carefully crack an egg into each ramekin, then pour 1 tablespoon of cream over each egg. Sprinkle 1 tablespoon of the cheese on top of each egg. Cook in the oven for 10–12 minutes, until the whites are set and the cheese is golden brown. Keep a careful eye on them so that the eggs don’t overcook.
When the eggs are done, sprinkle each one with 1 tablespoon of finely chopped bacon, then season to taste with salt and pepper. Serve with slices of baguette or toast soldiers.