Stir together the softened butter, truffles, and pinch of salt in a bowl. Set aside.
Preheat the oven to 375, and have a 9 x 13-inch pan ready.
Bring 2 cups of water to a boil, and set aside.
In two 10-ounce ramekins, add two eggs to each ramekin. Pour one teaspoon of cream over each ramekin, and sprinkle with salt and pepper.
Move the ramekins to the pan, and pour the boiling water in the pan so that it comes up about 1/4” on the sides of the ramekins. This hot water bath will ensure the eggs cook evenly.
Bake for 15-25 minutes, depending on how runny you like your eggs.