Baked Eggs with Rosemary, Garlic and Parmesan

Baked Eggs with Rosemary, Garlic and Parmesan

Ingredients:

1/2 teaspoon garlic, minced; 1/2 teaspoon fresh thyme leaves, minced; 1/2 teaspoon fresh rosemary leaves, minced; 2 tablespoons fresh parsley, minced; 2 tablespoons fresh Parmesan cheese, grated; 8 extra-large eggs; 1/4 cup heavy cream; 2 tablespoons unsalted butter; Kosher salt; Coarse ground pepper; French bread, toasted

Recipe: 

Preheat broiler for 5 minutes and place the oven rack 6 inches below the heat; Combine garlic, herbs, and Parmesan cheese in a small bowl. Set aside; Crack 2 eggs, without breaking the yolk, into each of 4 small bowls; Place four individual gratin dishes on a baking sheet; Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly; Quickly pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture and salt and pepper; Place back under the broiler for 5 to 6 minutes, or until the whites of the eggs are almost cooked. The eggs will continue to cook after taken out of the oven. Cool for one minute and serve hot with toasted bread.