Ingredients:
8 organic large eggs
8 ounces heavy cream
4 tablespoons butter
1 cup diced Spanish Chorizo 
½ cup Panko bread crumbs
Finely chopped fresh thyme and chives (or herbs of your choice, to taste)

Also needed:
Four 8 ounce oven-safe ramekins or decorative ramekins of your choice.

Procedure:
Pre-heat oven to 400°F. Mix herbs with panko crumbs and set aside. Place 2 ounces of cream and 1 tablespoon of butter in each ramekin and distribute on sheet pan. Bake until the cream and butter are bubbling, then remove from oven and immediately add 2 cracked eggs and ¼ cup of diced chorizo to each ramekin. Sprinkle tops with panko-herb mixture and put the ramekins back into the oven for exactly 5 minutes! (For crispier topping, brown panko mixture with kitchen torch.) When the ramekins are removed from oven they will be very hot and should be placed on a larger plate for serving. Serve with sliced baguettes for dipping into your creamy egg yolks! Ole’

Note on improvements made to the original dish: The accompanying photo was taken when this dish was first introduced and shows sliced chorizo, which certainly provided something visually. After some experience with the dish, however, our chefs changed the recipe to include diced chorizo, so that the taste of that spicy sausage was evident throughout the dish. Also, the dish was originally topped with cheese, which tended to overwhelm the other flavors. This was later changed to panko topping, which added texture and improved the appearance.