2 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
2 large eggs
Kosher salt and black pepper
thin toast spears, for serving
Sat fat 13g
How to Make It
Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.
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