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Special equipment: 4 (1-cup) capacity ramekins
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Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
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Smear the bottom of each ramekin with the butter.
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For each serving, crack 2 eggs into a small bowl or dish, being careful not to break the yolks, then slide into a prepared ramekin.
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Season with the salt and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with 1 tablespoon of the Parmesan.
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Set the ramekins into a medium-sized glass or ceramic baking pan, allowing at least 1 inch of space between dishes.
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Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins.
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Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny.
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Prepare the piperade while the eggs are baking.
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In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion.
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Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften.
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Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using.
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Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through.
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Check for seasoning and add salt and pepper.
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Off the heat, add the basil.
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Divide between the ramekins (you will have extra) and serve on a small plate, piping hot.
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This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
