Ingredients
2
T fresh herbs (thyme and rosemary are particularly lovely here)
Directions
1.
Preheat oven to 350 degrees.
2.
Croutons: Melt butter over medium heat, cube your slice of bread and add it to the pan. Shake so that the bread cubes brown on all sides, add herbs when the croutons are just about done. Season with salt & pepper and transfer to a ramekin/small bowl, swirling so the butter coats the bowl lightly. (Alternately you can toast the croutons and use veg spray to coat.)
3.
Eggs: Carefully crack two eggs over the croutons. Try to avoid breaking the yolks, if possible. Spoon the cream over the eggs - it will bake into the croutons to make a delightfully savory custard - and season again with salt & pepper.
4.
If you're fancy, make a hot water bath for your ramekin in a baking dish so that just half of the bowl is submerged. With bath or without, bake for 15 min or so, until egg whites have set (cover with foil if they need help).
5.
Remove from oven (and bath, if using) immediately and scoop in with a spoon.
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