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  • 2 eggs, per person
  • 1 tablespoon heavy cream, per 2-egg serving
  • fresh herbs, coarsely chopped (dill, tarragon, basil, sage or parsley are all great choices)
  • fresh grated Parmesan cheese (or any kind of cheese)
  • salt and pepper, to taste
    ½ teaspoon butter, per 2-egg serving


  1. Preheat oven to 325 degrees. Lightly butter the cassarole dish using a buttered wrapper.
  2. Pour cream into,  then break eggs side by side gently onto the cream.
  3. Season with salt and pepper, then sprinkle with chopped herbs and then grated Parmesan.
  4. Melt the butter and drizzle it over the top.
  5. Bake for 16 -18 minutes or until the whites are just set. For a firmer yolk, bake for a minute or two more.
  6. Let sit to cool slightly, then serve warm.