- 1 tablespoon unsalted butter, room temperature
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 8 canned artichoke heart quarters, drained well, patted dry
- 2 large eggs
- 2 tablespoons (packed) freshly grated Parmesan cheese
- Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.