This is my take on Ina Garten's Baked Eggs. Instead of using ramekins, I wanted to go rustic this morning and used my six inch Lodge cast iron skillets. This recipe served two, but is easily adapted to make as many individual servings as you'd like. I browned a little cubed ham to add to the side and instead of regular toast how about a little slice of French bread toasted to delicious goodness?
Yes, you may use ramekins or individual shallow baking dishes instead of cast iron mini-skillets.
Preheat broiler and make sure the oven rack is at least six inches below the broiler.
In each individual serving dish, add 1 T. heavy cream and 1 T. butter. Place them on a baking sheet. Put under the broiler for about a minute until the cream and butter begins to bubble. Remove from oven.
Carefully break either two or three eggs into a ramekin. Slowly and very carefully, so as to not break the yolks, slide the eggs into your ramekin or mini-skillet. Sprinkle lightly with salt, pepper and Herbes de Provence.
Return to the broiler and watch carefully. Each oven will have a different variance of temperature. Begin checking after 3 minutes. Some people like the yolks still runny, some prefer the yolks a little more firm. Remember that the eggs will continue to cook after removing from the oven.
When ready to serve, grate a little Gruyère over the top and enjoy!