- fresh garlic - 1/4 teaspoons
- fresh thyme - 1/4 teaspoons
- fresh oregano - 1/4 teaspoons
- fresh parsley - 1 st. a spoon
- cheese Parmesan - 1 st. a spoon
- large eggs - 6 pieces
- fatty cream - 2 Art. spoons
- unsalted butter - 1 st. a spoon
- Salt and freshly ground black pepper - To taste
1. Preheat the grill for 5 minutes. Grind garlic, thyme, oregano and parsley. Mix garlic, thyme, oregano, parsley and grated Parmesan cheese, set aside. 2. Divide 3 eggs into each of the two small bowls, without breaking yolks. 3. Pour 1 tablespoon of cream and 1/2 tablespoon of butter into each of the two glass baking dishes. 4. Place under the grill for about 3 minutes, until the butter melts. 5. Quickly, but carefully, pour 3 eggs into each baking dish. Evenly sprinkle eggs with a herbal mixture, then sprinkle abundantly with salt and pepper. 6. Place the forms with the eggs under the grill for 5-6 minutes until the egg whites are ready. Turn over the baking tray if the eggs are cooked unevenly. 7. Serve the baked scrambled eggs with hot toasted garlic bread.
Servings: 2