Ingredients:
2 tbsp butter;
1/2 tsp chopped chives;
1/2 tsp dried parsley flakes;
dash crumbled dried tarragon;
dash dried leaf thyme;
4 eggs;
1/4 tsp freshly ground black pepper;
1/4 cup shredded cheddar cheese.

Method:
Heat the oven to 325°. Combine butter with dried herbs; divide among 4-6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.