The perfect luncheon or Brunch dish, leaving your hands free to entertain your guests while they are baking. Very French, and you can make them with any seasonings you like.
Place 4 individual gratin dishes on a baking sheet.
05Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
06Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
07Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
08The eggs will continue to cook after you take them out of the oven.
09Allow to set for 60 seconds and serve hot with the toasted bread.