Parmesan Baked Eggs

• butter↗0.5 tablespoon
• oil0.5 teaspoon
• shallot, minced↗1
• fresh rosemary, minced↗1 tablespoon
• fresh thyme, minced↗0.5 tablespoon
• sea salt↗0.5 teaspoon
• eggs↗6
• heavy cream↗1 tablespoon
• freshly grated Parmesan cheese

Step-by-step instructions

1. 1

   In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

2. 2

   Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.

3. 3

   Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

4. 4

   Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.