Take your softened butter and spread around your ramekins to help with any sticking/and to add more flavor.
Add any savory ingredients to bottom.
Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
Add one teaspoon of sour cream for each egg in the ramekin.
Add some of the shredded cheese of your choice to each ramekin.
Place your ramekins in hot water coming up about halfway on the ramekin sides.
Cover the large skillet with lid and bring water bath up to a simmer.
Cook for 10-12 minutes or until eggs reached your desired consistency. Use a teaspoon and gently move the eggs while still on the stovetop to check to see if the eggs need more cooking time. Depending on how you like your eggs, 10 minutes of cooking will yield a very soft yoke.
Season with sea salt, pepper and top with chopped chives and paprika.
Serve with grilled or toasted crusty bread.