- 1 teaspoon unsalted butter
- 8 eggs, at room temperature
- ¼ cup chopped mixed fresh herbs
- ¼ to ½ cup peeled, seeded and chopped tomato
- Kosher salt and freshly ground black pepper to taste
- About ¼ cup heavy cream
- Preheat the oven to 450°F.
- Butter four small gratin dishes and put them on a baking sheet. Break 2 eggs into each. Scatter the chopped herbs and tomatoes over them. Season to taste with salt and pepper. Spoon the cream on to cover the surface evenly.
- Bake just until set, 8 to 10 minutes; don’t overcook. Remove from the oven and turn on the broiler.
- Place the eggs under the broiler for a moment to brown lightly. Serve immediately, setting each gratin dish on a plate or doubled napkin.
- Give each eater a soupspoon.