Recipe information
Yield
2 Servings
Ingredients
1
tablespoon unsalted butter, room temperature
2
teaspoons chopped fresh chives
1
teaspoon chopped fresh parsley
1
teaspoon chopped fresh oregano
8
canned artichoke heart quarters, drained well, patted dry
2
large eggs
2
tablespoons (packed) freshly grated Parmesan cheese
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Preparation
Step 1
Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. DO AHEAD Can be prepared 1 day ahead. Cover; chill
Step 2
Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.