Lightly butter a 12 cup friand or muffin pan, or individual ramekins. (Individual ramekins will cook slightly quicker and are easier to serve!)
Cut the bacon or salmon with kitchen scissors to fit the bottom of the tin exactly. Or it can come up the sides and sort of cradle the egg, this helps with easy removal!
Sprinkle with the Swiss cheese.
Crack a whole egg into each cup and drizzle a little cream over each one. Season with salt and pepper.
Cook in steam oven set to 160°C/50% steam, or 30 min/Varoma/speed 4 or until egg yolks are just set but still a little wobbly. They will continue to cook after the heat has stopped.
Remove. Tuck the cut tomatoes into the dish. Sprinkle parmesan on top and finish under a grill for 5-10 minutes. This is optional. A shirred egg does not have this finish on it.
Serve with chopped herbs as directed and some delicious sourdough!