2-3 TB heavy cream
1 tsp shredded cheese of your choice
1 tsp chopped parsley or herbs of your choice
1 tsp butter
Preheat oven to 375.
Lightly coat the inside of the ramekin with butter.
Place ramekins in a paper towel lined baking pan and pour boiling water 1/2 way up the sides of the ramekins. Pour 1-2 TB heavy cream in the bottom of the ramekins, add 1/2 the herbs and the cheese. Carefully place the eggs in the ramekins. Pour the final 1 TB of heavy cream, the remaining herbs and butter on top of the eggs.
Bake in the oven for 15-20 minutes until set to desired consistency. Add a pinch of salt and fresh cracked pepper t
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast