Adapted from Barefoot Contessa In Paris
minced fresh thyme
minced fresh rosemary
minced fresh parsley
1/4 - 1/2
freshly grated Parmesan cheese
half & half
Freshly ground black pepper
Crack 3 eggs each into two small individual bowls or ramekins, being careful not to break the yolks.
Preheat the broiler and place an oven rack about 6 inches below the heat.
Put 1 tablespoon of half & half and 1/2 teaspoon of butter into each of two individual gratin dishes.
Place the gratin dishes under the broiler for about 5 minutes, or until the butter is melted.
Combine the thyme, rosemary, parsley, and Parmesan cheese into another bowl, and mix thoroughly.
Remove the gratin dishes from the oven, carefully pour all three eggs in the ramekins into each gratin dish, and sprinkle evenly with the herb and cheese mixture.
Grind fresh pepper on each dish to taste, and place back under the broiler for about 6 minutes or until the yolks reach the desired doneness.
The eggs will continue to cook once removed from the oven, so it's best to remove them from the oven slightly before they're done.
Serve with toast, handling carefully because the gratin dishes will be hot.
It's also easy to accommodate those who like their eggs runnier (or not) by removing each individual dish based on the desired level of doneness.