Ingredients:

  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Butter, for greasing ramekins
  • ½ cup cooked spinach, chopped (optional)
  • ¼ cup diced ham or bacon (optional)
  • ¼ cup sun-dried tomatoes, chopped (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease each ramekin with butter and place them in a baking dish.
  3. In a mixing bowl, whisk together cream, salt, pepper, chives, and parsley until well combined. Fold in the optional add-ins if desired.
  4. Pour the mixture evenly into each ramekin. Carefully crack an egg on top of each mixture.
  5. Sprinkle Gruyère cheese generously over the eggs.
  6. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  7. Place the baking dish in the oven and bake for about 20 minutes, or until the egg whites are set, and the yolks are still slightly runny.
  8. Carefully remove the ramekins from the water bath, let cool for a minute, and serve warm.