Herbed Baked Eggs

This was very fancy, and if I had a more small oven-proof bowls I'd make it for all my friends. This is great for a big brunch gathering because you can make all the eggs at the same time... as long as you have the hardware.

 

Herbed Baked Eggs

Adapted from Shutterbean 

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh oregano leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan

• 6 large eggs
• 2 tablespoons heavy cream
• 1 tablespoon butter
• kosher salt and freshly ground pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches from the top.

Mix the first 5 ingredients in a small bowl. Crack 3 eggs into 2 small bowls or cups without breaking them - you won't be baking in these dishes but you need to have the eggs ready.

In 2 individual baking dishes, I used cornwell, place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish.  Broil for 3 minutes and remove from the oven. It should be bubbly.  

Quickly add the eggs, sprinkle evenly with the herbs and salt and pepper.  Broil for 5 minutes watching it carefully. The white should be done and it will cook even after removing from the oven. Set for a minute then serve hot with toast.