Ingredients

• 1/8 teaspoon minced fresh garlic
• 1/8 teaspoon minced fresh thyme leaves
• 1/8 teaspoon minced fresh rosemary leaves
• 1 1/2 teaspoons minced fresh parsley
• 1 1/2 teaspoons freshly grated Parmesan
• 2 large eggs
• 1/2 tablespoon milk (I used non-fat)
• 1/2 tablespoon unsalted butter (I used Earth Balance)
• Kosher salt and freshly ground black pepper
• Toasted bread, for serving

Directions

1. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack eggs into a small bowl 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.)

2. Place 1 gratin dish on a baking sheet. Place 1/2 tablespoon of cream and a small pat of butter in the dish and place in the oven for about 3 minutes. Quickly, but carefully, pour the eggs into the gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place in the oven for about 15 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

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