chopped mixed herbssuch as lemony thyme, chives and tarragon, 1 tsp. per bowl
heavy cream1 tsp. per bowl
Salt and pepper
grated Parmesan1 tsp. per bowl
1Tbl. melted butter
Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
Brush cut edges with melted butter.
Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.