Preparation: Heat oven to 400 degrees. Lightly butter inside of ramekins. Evenly divide the shredded chicken between the four ramekins. Evenly divide 3/4 cup of salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out). Place ramekins in a baking dish. Pour tap hot water into the baking dish until it reaches halfway up the ramekins. Bake until the egg whites and yolk is just set, about 15-18 minutes. Remove from oven and spoon remaining salsa on top. Serve immediately.
