• 2 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, mint, tarragon)
• 1 clove garlic , minced
• 2 tablespoons butter , melted
• 2 tablespoons heavy cream or half-and-half
• 6 to 12 eggs
• 3 tablespoons goat cheese , crumbled fine
• Sea salt and cracked black pepper

Preheat oven to 450°. Combine herbs and garlic; set aside. In a glass measuring cup, mix butter and cream. Place six 4- to 8-ounce ramekins or ovenproof cups on a baking sheet. Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.

Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin. Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.

Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven. Place each ramekin on a plate. Serve immediately with toast.