Preheat oven to 375°F. Butter 4 (6-ounce) ramekins; place on a baking sheet. Pour 1 teaspoon cream into every ramekin, and crack 2 eggs over cream in each. Sprinkle each ramekin with ⅛ teaspoon salt and a pinch of pepper. Bake until set around edges and still a bit jiggly in centers, about 15 minutes. (For firm yolks, bake an additional 3 minutes.) Remove from oven; let stand 2 to 3 minutes to set. Garnish with desired toppings, and serve.