- 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 butter
- salt and freshly ground black pepper
- Toasted French bread
- 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.
- Thinly sliced ham can be added on top of the whites before cooking.
- Bread crumbs can be added to the herb mixture.
- Herb mixture can be altered to echo what is already in your garden or on your spice shelf. I have used dried rosemary, garlic and parsley flakes with bread crumbs and shredded Asiago cheese and it was delicious.
- NUTMEG adds great flavor to egg and cheese dishes.