Preheat your oven to 375°F (190°C).

Pour the heavy cream into a shallow earthen dish or a small baking dish, ensuring it covers the bottom evenly.

Place the dish in a larger pan filled with boiling water, creating a water bath.

Once the cream is hot, carefully crack the eggs into the dish, ensuring they stay in place and do not overlap.

Season the eggs with salt and pepper to taste.

Bake in the preheated oven for 10-12 minutes, or until the egg whites are set and the yolks are still slightly runny.

Occasionally baste the eggs with the hot cream from the dish to ensure even cooking.

Remove from the oven and let it cool for a minute before serving.

Garnish with fresh herbs if desired.

Serve your creamy baked eggs promptly and enjoy the rich and indulgent flavors.