Be the first to Ingredients:
- 2 tablespoons butter
- 1/2 teaspoon chopped chives
- 1/2 teaspoon dried parsley flakes
- dash crumbled dried tarragon
- dash dried leaf thyme
- 4 eggs
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup half-and-half
- 1/4 cup shredded Cheddar cheese
Preparation:
Combine butter with dried herbs; divide among 4 6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.
Serves 4.
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