- 2 tablespoons butter, softened
- 1/2 teaspoon each minced chives, tarragon and parsley flakes
- 4 Eggland's Best Eggs
- 1/4 teaspoon pepper
- 4 tablespoons half-and-half cream
- 4 tablespoons grated Parmesan cheese
- Combine the butter and herbs; divide among four 4-oz. baking dishes. Place dishes in a large baking pan. Place in a 350° oven for 2-4 minutes or until butter has melted.
- Break one egg into each dish. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon Parmesan cheese.
- Bake for 12-15 minutes or until eggs are set. Serve immediately. Yield: 4 servings.
Originally published as Herbed Baked Eggs in Country Woman March/April 1995, p35
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