Food Network: Herbed-Baked Eggs

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Herbed-Baked Eggs
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Ingredients
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
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or brioche, for serving

Instructions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below
the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 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. 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, but carefully, pour 3 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 to 6 minutes, until
the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't 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.