HERBY BAKED EGGS

Baked eggs are things that sound fancy, when in fact, they are absolutely not and it is hard to screw them up. If you're somebody who enjoy half-boiled eggs, you'll definitely enjoy these herby baked eggs, which allow you to also dunk and soak toast in them, with the added bonus of buttery taste and the fresh herby addition to the entire dish.
You can use either an air fryer or an oven for the job, and fresh herbs are definitely recommended, although dried are not so bad either.
This recipe makes 2 small ramekins/baking dishes of baked eggs.

What You Need:
6 eggs
2 tbsp butter
8 tbsp of fresh milk
Herbs - all or anything between chopped coriander, parsley, rosemary and/or thyme
2 cloves garlic, chopped
2 tbsp grated parmesan
Salt, pepper

What You Do:
1. Heat the oven at 200-220 degrees (very hot!)
2. In 2 small ramekins or baking dishes, place the milk and butter equally in each (each ramekin: 1 tbsp butter, 4 tbsp milk)
3. Place the ramekins in the oven or air fryer, heat until the butter melts and the milk bubbles.
4. Take the ramekins out, crack 3 eggs in each ramekin, top with a sprinkle of salt, chopped garlic, chopped herbs, black pepper and parmesan.
5. Place the ramekin back into the oven, for about 8 mins, or until the eggs whites are a set but the yolks still runny.
6. Eat with some crusty toasts to dunk into.