Ingredients:

  • 4 large eggs
  • 1/2 cup heavy cream
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh chives, finely minced
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp fresh tarragon, minced
  • 1/8 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a small bowl, whisk together the melted butter, heavy cream, salt, pepper, and the ground nutmeg.
  3. Stir in the minced chives, parsley, and tarragon until the cream is fragrant.
  4. Divide the herb-cream mixture evenly among four 6 oz ceramic ramekins.
  5. Carefully crack one egg into each ramekin, ensuring the egg is nestled in the cream without breaking the yolk.
  6. Place the ramekins inside a 9x13 inch baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
  7. Bake for 12 to 15 minutes until the whites are opaque and set, while the yolks still jiggle slightly when shaken.