Combine the remaining cream and the cayenne in a bowl and, using a whisk or a handheld mixer on medium speed, whip until stiff peaks form. Set aside in a cool spot or in the fridge.
Set the muffin pan or molds in a roasting pan and pour boiling water into the pan to reach two-thirds of the way up the sides of the muffin pan or molds.
Meanwhile, cut out a circle from the center of each bread slice, making the circle about 1 inch (2.5 cm) larger in diameter than your eggs. Toast the circles.
Arrange the toasted bread circles on a large plate. Turn out an egg onto each bread slice. Garnish with watercress, if using. Just before serving, spoon or pipe some of the whipped cream onto each egg. The cream will start to melt immediately, so serve quickly.
© 2019 All rights reserved. Published by Weldon Owen.