Yield: 6 Servings
|3 tablespoons||Approx. chopped fresh basil or tarragon|
|2 tablespoons||Whipping cream|
|\N \N||Salt and pepper|
Lightly butter six ½ cup ramekins or custard cups. Evenly sprinkle bottoms with half of the herbs. Break 1 egg into each ramekin; sprinkle with remaining herbs. Spoon 1 tsp. whipping cream over each.
Season with salt and pepper to taste.
Place ramekins in shallow baking dish; pour in enough boiling water to come halfway up sides of ramekins. Bake in 350øF oven for about 15 minutes or until eggs are cooked but yolk is still slightly runny.
Serve at once in ramekins. Makes 6 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living Entertaining Cookbook.