Grease the inside of each ramekin or small mason jar with butter. Add two tablespoons of cream cheese to the center of each ramekin or container. Using large or extra large eggs, crack the egg over the cream cheese. Top each egg with the chives/onions and basil. If desired, use two eggs per container.
Top each of the egg dishes with whipped cream or milk, salt, pepper, and nutmeg (optional). If using meats, add the bacon and/or ham to each dish evenly divided. Top with equal amounts of grated cheese. Add additional cheese, if desired.
Add 2 inches of boiling water to a baking pan or roasting pan. Set each of the ramekins or mason jars into the pan of water. Bake in a 350 degree oven for 15-18 minutes or until the eggs are cooked to your preference. Remove from oven and lightly sprinkle chopped parsley on top of each serving. Serve with toast, bacon or yogurt and granola.