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 a small ramekin well then add the heavy cream, a few chives, and a bit of sea salt and freshly cracked pepper, to taste, to the ramekin.
Crack the egg in the ramekin carefully so you don't break the yolk. Sprinkle a few more chives on top.
Once the water is boiling, turn off the heat and carefully add the egg-filled ramekin to the skillet, cover with a lid, turn the heat back up, and cook for about 4 minutes, or until the whites are set and the yolks are soft.
Turn off the heat and carefully remove the ramekin with tongs. Season with sea salt and freshly cracked pepper, to taste then serve immediately with buttered toast, if desired. Enjoy.