Cooking: Herb Baked Eggs

Some mornings get so busy that I forget to eat breakfast, but I was wanting to eat the sourdough rye that Cecilia gave me, and so I harvested rosemary and thyme and microplaned a bit of garlic into a pat of butter and heavy whipping cream in a gratin dish I found at the Goodwill. Then I heated the mixture in a 400 degree oven until bubbly and toasted the bread. And then I cracked not just one egg, but two eggs and sprinkled pecorino Romano and maybe baked for a minute too long because they were custard rather than runny. But that was yesterday, and here's today's eggs.  

And Sunday morning I cooked them again.

And this morning, I ate two more. And so, I'm over eggs for a little while.