Preheat your oven to 350°F (175°C) and boil a kettle of water for the water bath.

Generously butter the insides of four 4-5 ounce ramekins with about one tablespoon of butter.

Spoon two tablespoons of crème fraîche, heavy cream, or yogurt into each buttered ramekin.

Carefully crack one large egg into each ramekin.

Sprinkle crumbled fresh goat cheese, chopped chives, and parsley over the eggs, adding salt and pepper to taste.

Place the filled ramekins in a baking dish and pour boiling water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 14-16 minutes for runny yolks, checking for doneness.

Carefully remove the ramekins from the water bath and let them cool slightly before serving warm.