Preheat oven to 375°F. Place yolks, Parmesan, cream and salt in a small bowl and mix well to combine. Set aside.

Place whites in a medium bowl and whip until stiff peaks form. Gently fold yolk mixture into the whites. Make sure the whites do not fall.

Heat butter in a small heat-safe skillet to medium high. Place egg mixture into the skillet and heat for 1 minute or until a layer of cooked eggs form on the bottom. Place into the oven and cook for 5 minutes or until cooked and slightly runny in the center. Top with a dollop of Boursin on the top. Garnish with thyme. Serve immediately.