Pre heat oven to 180°C.

In a large bowl whisk together the eggs, cream, salt and pepper.  Pour into a jug.

Grease a muffin tray in a thick layer of firm coconut oil to prevent egg cups sticking.

Pour egg mixture into 6 muffin holes, you don’t want to go above halfway, so use more if you need to.  These will really puff up while cooking.

Divide your topping into all the muffin cups and bake for 20 minutes.