Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil.
Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying.
Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 20-25 minutes for firm yolks, less if you prefer them runny. Serve hot with toasted, crusty bread.