2 teaspoons mixed fresh herbs (flat-leaf parsley, thyme, basil or chives), minced (I used thyme and parsley)
1 tablespoon Parmesan cheese
Salt and freshly ground black or white pepper to taste
1/2 teaspoon butter, melted
2 teaspoons heavy cream
Place an oven rack about 8 inches from the broiler (more or less in the middle) and preheat broiler. Place the cheese, salt, pepper and herbs in a small bowl and combine. Using an ovenproof ramekin large enough to hold 2 eggs side by side, brush your ramekin with butter and pour a strand of cream around the edges. Add the eggs to the ramekin and sprinkle with the cheese and herb mixture. If making multiple servings, place the ramekins on a baking sheet. Broil for approximately 6 minutes (I let mine go for 7) until the whites are set, but the yolks are soft. (Serves 1)
Note: my ramekins are small so I used 1 egg per ramekin and cut the recipe in half to accommodate.