1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tblsp minced fresh parsley
1 tblsp freshly grated Parmesan
2 tblsp heavy cream (I’ve used the fat-free Half and Half successfully in this)
1 tblsp butter
Salt and pepper
Here’s what you do:
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 cups (you won’t be baking 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 tblsp cream and 1/2 tblsp butter in each dish. 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. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top.
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 1 minute and serve hot with toasted bread.