Baked Eggs with Artichokes and Parmesan

Ingredients

• 2 tablespoons freshly grated Parmesan cheese
• 8 canned artichoke heart quarters
• 1 tablespoon unsalted butter
• 2 teaspoons fresh chives
• 1 teaspoon fresh parsley
• 1 teaspoon fresh oregano
• 2 large eggs

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 prepare...

View full recipe at Epicurious