1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
4 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
freshly ground black pepper
Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
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. (Serves 2)