Preheat the broiler for 5 minutes and place the
oven rack 6 inches below the heat.
Combine the garlic, thyme, parsley, and Parmesan
and set aside. Carefully crack 3 eggs into each of
2 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 2 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.
Originally Submitted
10/2/2012
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