2 Teaspoons Unsalted Butter
6 Teaspoons Heavy Cream
2 Eggs
2 Teaspoons Roasted Garlic & Herb Chevre
Freshly Ground Black Pepper
Fresh Thyme, Chopped, for garnish

Makes 2 Portions

Preheat oven to 450F.

Place the butter and two teaspoons of the cream into two ramekins. Carefully break the egg into the center of each ramekin. Dot each egg with 1 Tsp. of the cheese, and spoon 1 teaspoon of cream over each yolk. Season with salt & pepper. Place the ramekin in a small baking dish and fill it with boiling water to reach halfway up the sides of the ramekin. Bake until the egg yolk is set and the egg white is milky, approximately 7 ­ 10 minutes. Sprinkle with fresh thyme and serve immediately.