- 8 large eggs
- 1tbsp unsalted butter (softened)
- 8 tbsp heavy cream
- Kosher salt and black pepper
- 1 tbsp chopped fresh herbs (parsley and dill)
- Bread for serving
- Heat oven to 220 Celsius. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.