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Preheat the broiler for 5 minutes and place the oven rack
6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set
aside. Carefully crack 3 eggs into each of 4 small bowls 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.)
Place four individual gratin dishes on a baking sheet. Place 1 tablespoon 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,
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. (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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