Shirred Eggs with Cream and Parmesan

Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 slices crusty bread, toasted

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Butter four shallow gratin dishes or 6-ounce ramekins generously.
• Grate the cheese and chop the thyme.

Steps

1. Spoon 2 tablespoons of cream into the bottom of each buttered dish.
2. Set the dishes on a sheet pan and slide them into the oven for 3 minutes, until the cream is hot and bubbling at the edges.
3. Pull the pan out and crack two eggs into each dish, keeping the yolks whole.
4. Season the eggs with the salt and pepper and scatter the Parmesan and thyme over the whites.
5. Return the pan to the oven and bake for 11 to 14 minutes, until the whites are opaque and set but the yolks still jiggle when you nudge the dish.
6. Let the dishes rest for 2 minutes, since they hold enough heat to keep cooking.
7. Serve each dish with a slice of toast for scraping up the cream.