Serves 4
1
tablespoon soft unsalted butter
4 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
½ cup heavy cream
8 eggs, organic if possible
4 fresh thyme sprigs
Toast or grilled bread, for serving
Preheat
the oven to 325 degrees. Butter 4 shallow 1-cup ramekins,
the type used for crème brulee. Sprinkle each
with ½ tablespoon of the cheese and ¼
teaspoon of thyme leaves. Lightly dust with salt and
pepper. Place ramekins in a baking pan at least 2
inches deep.
Spoon
2 tablespoons of the cream into each ramekin. Break
2 eggs into each ramekin and season with salt and
pepper. |
