cook: herb baked eggs for breakfast

I rarely eat breakfast, but when I do and usually on a Sunday morning, the meal involves eggs which I've come to love. I also love herbs, so no brainer that for breakfast a few Sundays ago, I prepared Ina Garten's herb baked eggs. I stepped into the herb box to snip rosemary, thyme, parsley, and garlic chives--chopping and then adding them to a couple cloves of mashed garlic.

I happened to also have on hand a loaf of Capitola sourdough, and our pantry always has the staples of eggs, shredded Parmesan, Irish butter, and heavy whipping cream.

I love a quick and easy breakfast, one that just uses a very hot oven.

Yah I don't have a toaster as I don't want it taking up residence on the kitchen counter.

But a 400 degree oven gets the job done.

Scrumptious as always.