There are several methods and names for this dish. One is to put the herb-and-cheese topped eggs under a broiler and cook. I prefer to bake them for a few minutes, then run them under the broiler just long enough to brown the cheese slightly. And when you taste them, you'll understand why this is my favorite egg preparation! Use fresh herbs, as dried herbs just won't do here. Some crisp toast for dipping and a side of your favorite fruit are all you need for a breakfast fit for YOU! Cooking time will vary a bit depending on the serving vessel and how soft you like your eggs. I used an 8-ounce ramekin,which was the perfect size. Be sure the dishes are oven and broiler safe. Serves 4
8 large eggs, at room temperature
4 teaspoons butter
4 teaspoons heavy cream
1 Tablespoon very-finely minced fresh herbs, using a mixture of 3 (thyme, chives, parsley, oregano, basil, marjoram, etc. Use your favorites!)
1/4 cup finely shredded Parmesan or Asiago cheese
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Preheat the oven to 400-degrees.
Combine the herbs, Parmesan, salt and pepper in a small bowl and stir until very well combined.
Spray 4 oven- and broiler-proof ramekins with non-stick spray. Place 1 teaspoon each butter and heavy cream in each ramekin. Place on a small baking sheet and place in the oven until the cream is bubbly and the butter is melted, about 4-5 minutes. Use your eyes rather than the timer!
While the ramekins are in the oven, crack two eggs into each of 4 small bowls. Remove the ramekins from the oven and quickly slide 2 eggs into each one. Sprinkle a heaping tablespoon of the herb-cheese mixture over the eggs. Return to the oven for 3-4 minutes, until the whites just start to firm up around the edges. Remove from the oven and switch on the broiler. Slide the pan with the ramekins under the broiler and broil until the cheese is melted and browned. The eggs will continue to cook after they are removed from the broiler, so yolks need to be really soft when removed from the heat.
Serve immediately with toast on the side.