# Ingredients:
→ Dairy
01 - 4 tablespoons unsalted butter (for greasing and dotting)
02 - 1/2 cup heavy cream
03 - 1/4 cup grated Parmesan cheese
→ Herbs & Seasonings
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon fresh thyme leaves
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Optional Garnish
10 - Extra chives or parsley, finely chopped
# Directions:
01 - Preheat oven to 375°F and bring a kettle or saucepan of water to a boil to prepare a hot water bath.
02 - Generously grease four 6-ounce ramekins with unsalted butter, ensuring sides and bottoms are coated.
03 - Pour 2 tablespoons of heavy cream into the bottom of each ramekin, then sprinkle half of the chopped chives, parsley and a little grated Parmesan across the four dishes.
04 - Carefully crack two eggs into each ramekin, keeping the yolks intact and distributing whites evenly around them.
05 - Season each ramekin with a pinch of salt and a grind of black pepper, scatter the remaining herbs and the rest of the Parmesan over the eggs, then dot each with small pieces of butter.
06 - Place the filled ramekins in a deep baking dish and pour the hot water into the dish until it reaches halfway up the sides of the ramekins to create an even bain-marie.
07 - Bake in the preheated oven for 12 to 15 minutes, checking for set whites and soft yolks; extend baking by 2 to 3 minutes if you prefer firmer yolks.
08 - Remove the ramekins from the water bath and let them rest on a towel for 2 minutes to settle before serving.
09 - Garnish with additional chopped chives or parsley if desired and serve immediately with toasted brioche or crusty bread for dipping.
