1.Boil kettle. Drizzle 3 teaspoons of cream into each ramekin and crack in 2 eggs. Sprinkle with tarragon, chives, and salt and pepper to taste.
2.Place ramekins in saucepan and pour in boiling water until it comes halfway up sides of ramekins. Place over medium heat. Cover with lid and cook for 8-10 minutes for runny eggs, or to your liking.
3.Meanwhile, heat frying pan over medium heat. On breadboard, sparingly butter each slice of bread. Lay prosciutto on 4 slices of bread, then top with another slice of bread to make sandwich.
4.Use rolling pin to flatten each sandwich and “glue” it together. Cut off crusts. Sparingly spread remaining butter on outside of sandwiches. Fry in pan for 2 minutes on each side until golden. Cut each sandwich into 3 soldiers.
5.Remove ramekins from saucepan and place on serving plates. Serve immediately with prosciutto soldiers.