Ingredients:
 
1/2 cup/64 grams roughly chopped Black Forest ham
1/4 cup/56 grams shredded Gruyere
1/2 cup heavy cream
1/4 cup whole milk
Kosher salt
White pepper
4 large eggs
Sliced chives, for sprinkling
Toast or soldiers, for serving

Method:

Gather the ingredients.
Add 4 (4-ounce) ramekins to a large high-sided pan and fill the pan with water until it reaches about three-quarters up the sides of the ramekins (this is generally around the top trim of the ramekins).
Remove the ramekins from the water. To each ramekin, add 2 tablespoons/28 grams ham and 1 tablespoon/14 grams Gruyere. Top each with 2 tablespoons of heavy cream and 1 tablespoon of milk. Season with a pinch of salt and white pepper and stir together. 
Heat the pan of water over high heat until boiling. Reduce the heat until the bubbles have barely subsided. 
Crack an egg into each ramekin and carefully place it into the pan. Cover with a clear lid.
Cook for 10 to 11 minutes until the eggs are set with a runny yolk. For a firm yolk, cook for 13 to 14 minutes. If at any time the ramekins rattle about in the water, lower the heat.
Remove the ramekins, garnish with chives, and serve with toasted bread or soldiers.