Butter the inside of 4x150ml heatproof china ramekin dishes and break an egg into each one.

Drizzle the cream over the eggs and add a little salt and pepper. Transfer the ramekins to the slow cooker pot ans pour boiling water into thr pot halfway up the ramekins.

Cover with lid and cook on high for 45 mins.

Serve the pots with smoked salmon and toast.