4 (6 to 8 oz) Ramekins, generously buttered
1 clove garlic, minced
¼ C. mixed fresh herbs, finely chopped. Use whatever is fresh here. I like chives, parsley, rosemary and thyme. In the summer, the addition of basil would be very nice.
¼ C. finely grated parmesan cheese
4 T. heavy cream
4 t. butter
Salt and pepper for seasoning.
Preheat the broiler and place the rack about 6 inches below the heat.
Have a kitchen timer available close-by.
Combine the garlic, herbs, and parmesan in a small bowl and set aside.
Place the ramekins on a cookie sheet. In each ramekin, place 1 T. of cream and 1 t. butter. Put the cookie sheet under the broiler and set the timer for 3 minutes.
In the mean time, crack the eggs into 4 cups (whatever you have handy); 2 eggs in each cup. You will want to have these ready to go when the ramekins come out of the broiler.
When the timer goes off, remove the ramekins from the broiler. The cream and butter should be bubbly. Working quickly and gently, pour the 2 eggs from the cups into each ramekin. Season with salt and pepper and then divide the herb mixture evenly among the eggs. Place back under the broiler and set the timer for 3 minutes.
When the timer goes off, take the eggs out of the broiler and, using a butter knife, move the whites away from the edge of the ramekin, allowing the center whites to move outward. Kind of like making an omelet, except you don’t want to break the yolks.
Place the ramekins back under the broiler and set the timer for 2 more minutes.
Remove from broiler after timer goes off and check for doneness. The whites should be just about set. They will continue to cook out of the oven. Allow the eggs to set for a minute or two before serving.