Baked Herbed Eggs

4 teaspoons Herbes de Provence Seasoning

8 slices pancetta or bacon

8 tablespoons heavy cream

4 tablespoons unsalted butter

8 large eggs

8 tablespoons parmesan cheese, grated

4 slices bread, toasted

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1. Preheat oven to broil. Arrange top oven rack in the middle position. Place gratin dishes on a rimmed baking sheet.

2. In a large non-stick saute pan over high heat, cook pancetta until crispy, about 5 minutes. Remove pancetta to paper towel and set aside.

3. Add 2 tablespoons heavy cream and 1 tablespoon butter to each dish. Broil for 4 minutes or until butter is melted and cream is boiling.

4. Remove gratin dishes from the oven. In each dish, crack 2 eggs and add 1 teaspoon Herbes de Provence, and 2 tablespoons Parmesan cheese. Return to oven and broil for 4 minutes or until whites are just set.

5. Serve immediately with pancetta and toast.

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