Preheat your oven to 375°F (190°C).

Cook the Sausage: In a skillet over medium heat, cook the chicken sausage links to an internal temperature of 160F / 71C, turning them occasionally until browned evenly on all sides. Remove from the skillet and keep warm.

Prepare the Ramekins: Lightly grease two small oven-safe dishes (ramekins or small baking dishes) with butter or cooking spray.

Assemble the Eggs: Crack the eggs into each prepared dish. Pour heavy cream over each egg, then sprinkle grated Parmesan cheese evenly on top. Season with salt and black pepper to taste.

Bake the Eggs: Place the dishes in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft. Adjust the baking time to your preferred yolk consistency.

Garnish the Eggs: Once baked, remove the dishes from the oven and sprinkle the eggs with fresh parsley.

Toast the bread slices if desired.

Serve: Plate the baked eggs alongside the toasted bread and sausage with orange juice. Enjoy your breakfast!