French Baked Eggs with Herbs de Provence

Preheat your oven to 375°F (190°C). Lightly butter two small ramekins with 1/2 tablespoon of butter each.

Crack two eggs into each prepared ramekin, being careful not to break the yolks.

Drizzle 1 tablespoon of heavy cream over the eggs in each ramekin.

Sprinkle 1/4 teaspoon of Herbs de Provence, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper over the eggs in each ramekin.

Place the ramekins on a baking sheet and bake for 12-15 minutes at 375°F (190°C), or until the egg whites are set and the yolks are still slightly runny. Adjust baking time for desired yolk consistency.

Carefully remove from the oven and serve immediately with crusty bread or toast.