On a visit to Pawleys Island in South Carolina, I was served this incredible egg dish by our friends Mark and Ginny.  I watched as Mark filled an individual ramekin with cream cheese, a cracked egg, basil and cheddar cheese. I was fascinated with how he then poured boiling water into a roasting pan, placed the individual ramekins into the water and baked the eggs to a delicious mixture of tastes and textures.  This is my new favorite egg dish! Served in a ramekin or a small mason jar, this breakfast will surprise your guests. Toast served on the side will help with soaking up the egg yolk and cheesy sauce.  Get ready for a morning burst of fun and surprise your family and friends like I was!  The recipe has been adapted from a friend of Mark’s, Jennifer, who found it in a 1969 edition of Sunset Magazine.  It is further adapted here by Two Friends in a Kitchen.