- 1 tablespoon unsalted butter, softened
- 8 tablespoons heavy cream
- 8 large eggs
- kosher salt and black pepper
- 1 tablespoon chopped fresh herbs (such as parsley and dill)
- toast, for serving
- Heat oven to 425° F. 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.