This is an old English recipe that is simple and to die for! You will want to eat these every day. Every time I make this, it somehow tastes better than the last time I made it. A truly timeless and tasty way to eat our fresh farm eggs … if you can find them. Our chickens have taken to laying them on the roof of the hen house, under the spruce tree in our front yard, and now—their new favorite spot—the top shelf of our gardening shed, on top of the gardening gloves and sisal tomato-tying twine. It makes one ask, “Is free range really such a good idea?”

2 tablespoons butter
¼ cup heavy cream
8 eggs
Salt and pepper
1 tablespoon chives, snipped
⅓ cup Parmesan, grated

Preheat oven to 375 degrees. Melt butter in a small pan. Using a pastry brush, liberally butter four 3-inch-wide ramekins or small ovenproof bowls. Place on a sturdy baking tray. Pour 1 tablespoon
of heavy cream into each ramekin. Carefully break 2 eggs over the cream in ramekins. Don’t break the yolks! Season with salt and pepper. Sprinkle chives and cheese over the top of each ramekin and bake for 15 minutes. Remove tray carefully and allow to sit for a few minutes before serving. Serve in the ramekins.