Preheat oven to 325º. Grease 4 ramekins. Slice tomato and place on paper towel to absorb moisture. Beat whipping cream until it thickens slightly. Add white wine and beat again. Place a tablespoon of cream mixture in each ramekin. Add a sprinkling of Swiss cheese and then divide the tomato slices between the ramekins. Carefully crack one egg in each ramekin. Add another tablespoon of cream and the remaining cheese. Top with fresh basil. Bake 12-18 minutes, uncovered until eggs are set.