"In winter, I plot and plan. In spring, I move." -Henry Rollins
2 tsp. butter, plus more for greasing ramekins
some chopped tomatoes, or maybe chopped steamed spinach. or canadian bacon
fresh chopped tarragon or basil or parsley. or all three. chives are really good too.
1 tsp. salt
1 tsp. freshly ground pepper
4 tsp. heavy cream
4 tsp. grated Parmigiano-Reggiano cheese
Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.
In a bowl stir the tomatoes, herbs, half the salt and pepper and divide them evenly between the four ramekins . Cut the 2 tsp. butter into small pieces and divide among the ramekins. Break an egg into each ramekin. Season with the remaining salt and pepper. Drizzle each egg with 1 tsp. of the cream.
Set the ramekins on a baking sheet and bake until the whites are opaque and the yolks are still soft in the center (15 minutes or so). Remove from oven and sprinkle with cheese.