My coworker Lindsey gave me some fresh eggs.Her family lives in Amelia County and they get fresh eggs from a farmer near by.I think fresh eggs are the best.I can’t get them all the time, so when I do get them I dont like to share.I think when you cook them, you should do it simply.That way the freshness shows in your cooking.I used fresh herbs from my garden.Well, if you are going to all the trouble, you might as well use fresh herbs too.I actually had this for dinner with a slice or two of a french baguette.I sliced and toasted the baguette and slathered it with butter.I dunked it into the eggs, that were just set.Who says eggs are just for breakfast?Certainly not me.
1/2 teaspoon thyme chopped fine
1/2 teaspoon basil chopped fine
1/2 teaspoon chives chopped fine
1/2 teaspoons parsley chopped fine
1 tablespoon Parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon butter at room temperature
2 teaspoons half and half
Adjust the racks in your oven to the top shelf. Approximately 8 inches from the top of your oven. Combine the thyme, basil, chives, parsley, cheese, salt and pepper in a small bowl.
Butter your ramikin or other small oven proof dish. Pour the cream in the bottom of the dish, along the edges. Break the eggs into the ramikin side by side.
Sprinkle the dish with the herbs mixture. Broil 5- 10 minutes or until the whites are set but the yolk is still soft. Watch carefully it can burn quickly.