Prepare baking dishes.
You will need one mold for each serving - in this case, there will be four servings.
Melt the butter in a frying pan, cut the tomatoes into 2 pieces and fry for a couple of minutes along with chopped onion feathers. Add some salt and other spices to taste.
Add the cream to the pan, leaving 4 tablespoons for later. Stir the mixture and warm up a little.
Spread out evenly in the molds.
Put a spoonful of the remaining cream on top of each cocotte maker and beat in one egg at a time so that the yolk does not spread.
Rub the grated cheese on top of the egg.
Place the molds in a sufficiently deep baking sheet, on the bottom of which pour hot water in such an amount that the level reaches the eggs (about 2/3 of the height of the mold).
Preheat the oven to 180 degrees and bake the eggs there for 15 minutes.
The main thing is not to miss the moment when the protein is cooked completely, and the yolk will spread.
Remove the finished cocotte eggs from the oven and garnish with chopped herbs.
Serve hot directly in the baking tins.