serves 2
This is crazy easy- and a good way to use leftover french bread!
4 eggs cracked into individual little cups
2 T heavy cream
1 T fresh herbs, chopped fine
butter for greasing gratin dish
salt and pepper

Preheat oven to 375 degrees. Butter two shallow gratin dishes. Pour 1 T cream into the bottom of each and swirl around to coat the bottom.
 Carefully pour  two eggs into each dish. Sprinkle with salt and pepper and half the herbs. 
Slide the gratin dishes onto a baking sheet and bake on the center rack for 10-13 minutes. The whites should be pretty well set and the yolks still runny. It is easy to overcook these as there is carry over cooking because of the heat the dishes retain- so better to undercook a bit.
Serve with thin slices of toasted and buttered baguette.