Preheat oven to 400 degrees F. Lightly butter a 6-inch oven-proof ramekin or bowl.
Using your electric mixer, beat the egg whites until they just start to become stiff. Add salt and continue beating the egg whites until they form stiff peaks (like a meringue).
Spoon the egg whites into the ramekin (reserving some for the tops). With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the two (2) egg yolks into the hole.
Carefully pour the cream on top of the egg yolks. Sprinkle the grated Grueyer cheese over the top and then some black pepper. Add the butter pieces.
Smooth the egg whites back over the hole, adding some of the reserved egg whites.
Bake approximately 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
Serve with some crusty bread to dip into the yolks and cream.
Makes 1 serving.
* You could substitute parmesan cheese.
Nuvolone Eggs Recipe - Cloud Souffle: https://whatscookingamerica.net/eggs/nuvolone.htm