Baked Eggs with Herbs and Cream

Instructions

1. Preheat the oven
   Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
2. Prepare the ramekins
   Butter four 6-ounce ramekins generously with half of the butter. Place them on a baking sheet for easier handling.
3. Prepare the herb mixture
   In a small bowl, combine the chopped chives, parsley, thyme, and tarragon (if using). Mix well and set aside.
4. Assemble the eggs
   Add 1 tablespoon of cream to the bottom of each ramekin. Crack two eggs into each ramekin, being careful not to break the yolks. Pour 1 tablespoon of cream over each egg. Sprinkle with the herb mixture, salt, pepper, and a small pinch of nutmeg.
5. Add butter and bake
   Top each ramekin with a small piece of the remaining butter. Place the baking sheet with ramekins in the preheated oven and bake for 12-15 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, bake for an additional 2-3 minutes.
6. Toast the bread
   While the eggs are baking, toast the bread slices until golden and crisp.
7. Serve immediately
   Remove the eggs from the oven when done to your liking. Let them rest for 1 minute, then serve immediately with toasted bread on the side for dipping into the creamy eggs.