Herb Baked Eggs

In honor of Easter (and of the bazillion eggs that are in our refrigerator) I decided to try my hand at making a version of the Herb Baked Egg.  DH loves eggs, and we make this often.  This recipe yields a delicious dish for the two of us.  Don't worry, it's flat out level 1 in the game, and incredibly easy in real life too!

Herb Baked Eggs

      1/4 tsp. each of garlic, thyme, parsley, and rosemary
      2 Tbsp. cheddar cheese
      6 eggs
      2 Tbsp. cooking cream or half & half
      1 Tbsp. butter or margarine
      Salt
      Pepper

Preheat broiler on low. Combine minced fresh herbs and set aside. This may seem weird, but do it anyways: crack the eggs into two different small bowls, three eggs each. Be very careful not to break the yolks! Place two ramekins on a baking pan. Place 1 Tbsp. of cream and 1/2 Tbsp. of butter in each. Place the pan 6 inches under the broiler for about 3 minutes, until the cream is bubbling. Remove pan and quickly (but careful not to splash!) pour your three eggs into each ramekin. Sprinkle evenly with the herb mixture and add some salt and pepper. Place the baking pan back under the broiler for 6 minutes, or until the egg whites are mostly cooked. Remove, add cheese, and allow to set for 1 minute before serving (the eggs will continue to cook). Serve with toast or biscuits.

Most of all, don't forget to play around with the herbs and cheese. I use this combo because I have them growing fresh in my garden, but dried herbs are perfectly fine too. Maybe you want chives and cheddar? Dab in some salsa? Sprinkle on some chopped cooked bacon? With this easy recipe you can experiment and find the perfect taste for you!