Preheat your oven to 375°F (190°C).

Boil the eggs for 15 minutes in simmering water.

Then, transfer them to cold water for easy peeling.

Remove the shells and set aside the eggs to cool.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Stir in the flour to make a roux, and cook for 1-2 minutes.

Gradually whisk in the milk to create a white sauce.

Cook until thickened, then season with salt and pepper to taste.

Separate the egg whites and yolks.

Chop the egg whites and set aside.

In a bowl, cream the egg yolks with the heavy cream.

Add the creamed yolks to the white sauce, then stir in the chopped egg whites and chopped parsley.

Pour the mixture into a baking dish.

Sprinkle bread crumbs and diced butter over the top.

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.

Serve your creamy baked eggs hot and enjoy!