wide ramekins for baking the eggs in (the ones in the picture measure 5 x 5 inches and are only a little more than 1/2 inch deep) or similar sized oven proof dishes that will hold 2 eggs each.
2oven safe large ramekins or similar
1cloveof garlic minced
1/4cupof freshly grated Parmesan cheese
1tspof dried thymeyou can use fresh too
1tspof dried basilyou can use fresh too
pinchof slat and fresh ground pepper
Preheat your broiler.
Place ramekins on a baking sheet and place under broiler for a few minutes while you prepare your eggs.
In each ramekin, place 1 tbsp of butter and 1 tsp of milk.
Place under broiler for 3-4 minutes until nice and hot.
While ramekins are under broiler, grate your cheese, measure out your spices and mince your garlic and add them all to a bowl and mix together.
Now take the ramekins out of the oven and crack 2 eggs into each ramekin (1 if you prefer- see notes below).
After the eggs are in the ramekins, sprinkle 1/2 of the herb and cheese mixture over top of each ramekin and place back under the broiler for another 4-5 minutes or until the eggs are set and bubbly but the yolk is still runny.
Serve with some Oregano Crostini bread (recipe above) for dipping or regular baguette.
This recipe is for 2 eggs in each ramekin. If you would like to use only 1 egg that is fine, just reduce the cooking time by about 1/2 or until the eggs are done to your likeness.