Fill a medium sized pan with water to come half way up the egg coddlers. Bring it to a boil.
Butter the insides of 4 small egg coddlers and their lids. Line the coddlers with the ham strips. Break an egg into each of the coddlers.
Season with salt and pepper and sprinkle parsley onto egg. Top with shredded cheese. Screw on the lid lightly. A loose turn is sufficient.
Place a small dish towel in the pan to prevent coddlers from rocking. Stand coddlers on the dish towel in the boiling water. Reduce heat and simmer for 7 minutes.
Remove coddlers from pan by lifting with a fork through the lifting ring onto a dry dish towel.
Using a towel and holding the lid by the rim, not by the lifting ring, twist the lid to loosen it. Serve immediately.
If you do not have egg coddlers, please use small deep ramekins, bowls, or even mugs. After filling the ramekins/bowls/mugs with ham, egg, and seasonings, cover the top with aluminum foil. Carefully place ramekins/bowls/mugs into the boiling. You will likely have to adjust the cook time.