Preheat oven to 425 degrees F. Position oven rack in the middle of the oven. Butter two 6-inch gratin dishes.
Break two eggs into each gratin dish. Season with salt and pepper, sprinkle chives on top. Drizzle 1 tbsp of cream into each dish, starting with the egg yolks and working outward.
Bake until the eggs are bubbly and browned on the edges but not quite set, about 5 minutes. Turn the broiler on, leaving the eggs on the center rack, and broil for another two minutes.
Remove eggs from the oven; they will continue to set. Serve immediately.
Notes
Bake eggs an additional minute if you like firmer eggs.
Recipe by Sprung At Last at https://sprungatlast.com/2013/06/baked-eggs-with-chives-and-cream/