2 servings

1 tablespoon unsalted butter, room temperature
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
8 frozen artichoke heart quarters, thawed
2 large eggs
2 tablespoons (packed) freshly grated Parmesan cheese

Rub butter over bottom and sides of two 6-ounce 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.

Copyright © 2006 by Barbara Fairchild. All rights reserved.