Ingredients
- 1/4 tsp Garlic minced
- 1/4 tsp Thyme minced
- 1/4 tsp Rosemary minced
- 1 tbsp Parsley minced
- 1 tbsp Parmesan grated
- 6 lg Eggs
- 2 tbsp Heavy Cream
- 1 tbsp Butter unsalted
- 1 tsp Salt to taste
- 1 tsp Ground Black Pepper to taste
Servings: people
Instructions
- Place the oven rack 6 inches from top of the oven and preheat broiler for minutes.
- Combine garlic, thyme, rosemary, parsley, and parmesan and set aside.
- Carefully crack 3 eggs into 2 small bowls making sure not to break the yolks.
- Place 2 individual gratin dishes on a baking sheet. Place 1 tbsp of heavy cream and 1/2 tbsp of butter in each dishand place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly but carefully, pour eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
- Place back under the broiler for 5-6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet if they are not 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.
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