Break 2 eggs, and gently slip into a greased 10-ounce custard cup or ramekin. Sprinkle eggs with salt and pepper to taste. Top with 1 tablespoon half-and-half and 1 teaspoon butter. Repeat procedure with remaining ingredients.
Bake at 350° for 15 minutes or until whites are set and yolks are soft and creamy. Serve immediately.
Note: This is a good way to prepare eggs in quantity.