Pre-heat the oven to 375°F. Line the baking dish with nonstick aluminum foil, this will keep the ramekins from sliding when you carry the baking dish.

Rub the insides of the ramekins with butter or olive oil.

Add 1 tablespoon of Asiago –parmesan-garlic cheese mixture, then add 1 teaspoon of chopped green onions.

Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins)sprinkle with Salt and Pepper.

Then add 2 tablespoon of heavy cream on the top, this will help the yolk from drying out in the oven.

Arrange all the ramekins in the prepared baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.

Transfer the baking dish with the ramekins of eggs to the middle rack of the oven.

Bake until the whites are set:15- 20 minutes for runny yolks, increase another 23-24 for soft-cooked yolks, or 25-26 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping. Check the temperature of your oven, mine is one cool side it took about 20 minutes to get runny yolks.