Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
Butter the ramekin well then add sprinkle the gruyere & ham evenly between ramekins. Next, add the heavy cream, a bit of sea salt. freshly cracked pepper, and crushed red pepper flakes, to taste, to the ramekin.
Crack an egg in each ramekin carefully so you don't break the yolk. Run the edge of a small rubber spatula through the thick egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet, cover with a lid, turn the heat back up, and cook for about 6-8 minutes, or until the whites are set and the yolks are still soft. Watch them carefully.
Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast if desired. Enjoy.