Eggs en Cocotte (Baked Eggs) with a Croque Madame Twist

1. Preheat the oven to 350°F (180°C). Bring about 2 cups of water to a boil in a small saucepan.
2. Carefully crack the eggs into a ramekin or small cocotte. Add the cream, kosher salt, Gruyère, and ham.
3. Cover the ramekin with a lid or foil and place in a high-walled baking dish. Carefully pour the boiling water into the dish, so it comes about two-thirds of the way up the sides of the ramekin.
4. Carefully transfer the entire dish to the oven and bake for 20 minutes, until the egg whites are cooked but the yolks are still runny.
5. Meanwhile, heat a medium pan over medium-high heat. Spread the butter over both sides of the bread and toast in the pan for 2-3 minutes per side, until golden brown.
6. Remove the baking dish from the oven and carefully lift the ramekin out.
7. Garnish the eggs with flaky salt, black pepper, red pepper flakes, and chives. Serve with the toasted bread.
8. Enjoy!