1. Adjust a rack to the middle position and heat oven to 425 degrees.
2. Place 12 ramekins on a rimmed baking sheet. Crack an egg into each one, then top with 1 tablespoon cream and a pinch each of salt, pepper, and nutmeg. Sprinkle scamorza evenly over eggs and garnish with thyme sprigs.
3. Bake until whites are just cooked and yolks are runny, 6 to 8 minutes.
Source: Hannaford fresh Magazine, November - December 2015