Cut the top of the squash, remove the seeds.
Steam them with the top for about 10 to 15 minutes (until tender). Turn them upside down on a paper towel to remove excess of water from steaming.
Preheat your oven to 200C (392F). Add a tablespoon of cream in each squash, salt and pepper. Grate the cheese and divide between the squash. Break the eggs and add only the egg white, keep the yolk in their shell for later. Add a bit more salt and pepper.
Bake in the over for 15 minutes, the top on the side (don’t cover). After 15 minutes (the white should be almost cooked, if still runny, bake a little more), add the yolk to each squash. Bake for another 4 minutes.
Cover with the top and serve with toasted bread.