Pre-heat the oven to 350ºF. Lightly grease four ramekins with olive oil or butter and set them on a baking tray. This particular recipe is for four eggs; you can decide how many servings that is.
Heat the oil or butter in a small frying pan over medium heat. Add the shallot, chili pepper, a grinding of fresh pepper and a pinch of salt, and sauté for about five minutes, until the vegetables soften slightly. Divide between the four ramekins, making sure the vegetable mixture is evenly distributed around the bottom. Add the herbs, then the cheese, reserving some cheese for on top of the eggs if you wish.
Crack an egg into each ramekin (for some reason, this is much more fun than cracking eggs into a frying pan). If using cheese, add a light sprinkling on top. Then top with the cream, a grating of pepper and a light sprinkling of kosher or sea salt, and an optional sprinkling of cheese.
Eat the eggs from the ramekins and enjoy finding the treasures buried beneath the eggs.
Baked Eggs with Herbs, Chili & Cheese https://urbancottagelife.com/baked-eggs-herbs-chili-cheese/