Oven-baked eggs with herbs

Ingredients:

• 6 large eggs
• 1/4 tsp minced fresh garlic
• 1/4 teaspoon chopped fresh thyme leaves
• 1/4 tsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh parsley
• 1 tbsp. l. freshly grated parmesan
• 2 tbsp. heavy cream
• 1 tbsp unsalted butter
• French bread or brioche toast, for serving

Preparation:

1. Preheat oven to grill mode for 5 minutes and position oven rack 15 cm from heating element.
2. Combine the garlic, thyme, rosemary, parsley, and Parmesan in a bowl. Carefully crack 3 eggs into each of 2 cups (you won't be baking in them), being careful not to break the yolks. It's important to have all the eggs on hand before you begin cooking.
3. Place two gratin dishes on a baking sheet. Mix 1 tablespoon of cream and 0.5 tablespoons of butter in each dish and bake for about 3 minutes, until the mixture begins to sizzle. Quickly but carefully crack 3 eggs into each dish and sprinkle evenly with the herb mixture, then season generously with salt and pepper.
4. Return to the oven for 5-6 minutes, until the egg whites are almost completely set. Rotate the pan if the eggs are baking unevenly. The eggs will continue to cook after you remove them from the oven. Let them sit for 60 seconds and serve hot with crispy toast.