Lightly butter four soufflé moulds or ramekins and get the steamer (bamboo is ideal) going over a large pot of boiling water.
Chop pate into quarters and distribute evenly among the buttered moulds. Then carefully break an egg into each without breaking the yolks and season with salt and pepper.
Spoon 1 tablespoon cream over each mould, sprinkle the herbs on top and steam for 5-7 minutes (the whites must be done and opaque but the yolks lightly cooked and runny). Remove from steamer and serve immediately.
Adapted from Around My French Table by Dorie Greenspan