Herbed Baked Eggs (French Inspired) (2 servings) 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1/4 teaspoon minced fresh garlic 1 Tablespoon + 1 teaspoon minced fresh parsley 2 Tablespoon freshly grated Parmesan 8 large eggs 8 teaspoons heavy cream 2 Tablespoon unsalted butter salt and pepper - to taste 2 Tablespoons chopped chives - for garnish Preheat broiler for 5 minutes. Place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Place 4 individual gratin dishes on a baking sheet. Place 2 teaspoons 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, crack 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then season with salt and pepper to taste. 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 the baked eggs to set for 1 minute. Garnish with chopped chives and serve with toasted bread. Notes: If using a toaster oven, set the shelf at its lowest placement. You only need to have it preheat for 1 minute. Also reduce the cooking times by 1 minute - but keep an eye on it. Everything cooks faster in a toaster oven. An elegant, yet simple way to make your morning eggs. Three herbs, garlic and Parmesan cheese make these very flavorful. Mr Breakfast would like to thank Bridgerswa for this recipe. Recipe number 2665. Submitted 11/16/2009.