Baked Eggs with Artichokes and Parmesan

Ingredients

• 8  artichoke hearts dry canned drained well
• 2 large eggs 
• 2 teaspoons chives fresh chopped
• 1 teaspoon parsley fresh chopped
• 1 teaspoon oregano fresh chopped
• 2 tablespoons parmesan cheese packed freshly grated ()
• 1 tablespoon butter unsalted room temperature

Equipment

• oven

Directions

1. Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally.
2. Sprinkle with herbs, dividing equally.
3. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk.
4. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
5. Preheat oven to 400°F.
6. Bake until eggs are softly set and cheese is golden, about 9 minutes.
7. Serve immediately.