Eggs are delicate, so microwave on medium to avoid toughening, and pierce the yolks before cooking (otherwise, they may explode).

Place 4 slices Canadian bacon in the bottoms of 4 (6 ounce) microwaveproof custard cups or ramekins. Spoon 2 teaspoon heavy or whipping cream into each cup. Break 1 large egg into each and pierce yolks with a toothpick. Arrange cups on a large plate so they do not touch. Cover with wax paper and microwave on medium (50% power) 6 minutes, rotating cups halfway through, until just set.

Top each egg with a pinch each salt and freshly ground pepper and 1 tablespoon shredded sharp Cheddar or Jarlsberg cheese. Sprinkle 1 tablespoon snipped fresh chives or green onions on each. Microwave covered medium 30 seconds more or until cheese is melted.