Grease two small ovenproof dishes with the butter and crack two eggs into each one.
Divide the shredded ham between the two dishes.
Place the cheese in a bowl and whisk together with the mustard, nutmeg, thyme and cream. Season with salt and pepper. Scoop the cheese mixture on top of the eggs.
Place the dishes on a baking tray and into the pre-heated oven for ten minutes.
Serve with toasted bread cut into thin slices so that you can dip them into the eggs.
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