1 1/2cupsheavy cream1 cup to soak the bread and 1/2 cup to simmer with the herbs
1teaspoonfresh cracked pepper
1teaspoonfresh chopped tarragonor chervil
1tablespoonfresh chopped parsley
1tablespoonfresh chopped chives
Soak the bread cubes in 1 cup heavy cream for about 20 minutes.
Simmer the 1/2 cup cream with the herbs, salt and pepper. Bring to a boil, stirring, and the set aside.
Make two indents into the bread cube mix and crack two eggs in each hole. Drizzle with the herbed cream mixture.
Cover the eggs completely with the cheese and bake for 15-20 minute at 425 F. In the convection oven, it takes about 10-15 minutes. The consistency should be like Jello when you take it out, with the whites of the eggs cooked, but the yolks still runny.
This recipe serves two. Double the recipe to serve more. Recipe Adapted from "Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants" by John Gorham.