Herbed Baked Eggs

Directions

Directions

Preheat the broiler for 5 minutes and place the oven rack six to eight inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack three eggs into each o two small bowls or teacups (you won’t be baking them in these). Without breaking the yokes. (It’s very important to have all the eggs ready to go before you start cooking.)

Place two individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about three minutes, until hot and bubbly. Quickly, but carefully, pour three eggs into each gratin dish and sprinkle evenly with herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to six minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.