I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious.  It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but
it is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass
is not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray.  Put 1/4  tsp (for flavor) of softened butter in the bottom of
each cup.  Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups.  Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian
blend from Kraft ... Use what you like)  Then top this off with one
fresh cracked egg.  Add Salt & Pepper to taste and sprinkle on a few
more herbs (thyme & Oregano - or whatever you might prefer)  Next pour
just a tiny bit of heavy cream on top of the egg, to cover the egg
white.  Top with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and place
it on the second-highest rack in your oven. Allow the eggs to cook for
4-5 minutes and remove from the oven.  The cheese on top should be
nicely browned and melted.  The whites should be set up; while the yolk
should still be a bit runny (if you don't like runny yolks, cook a bit
longer; but you may need to cook on a lower rack to prevent the top
from burning.)  Allow to cool for just a couple of minutes so that you
do not burn your mouth, and dig in.  I find them to be delicious and
one of my favorite low-carb options.