Baked French Egg

 BAKED FRENCH EGG

You'll need:
12 large eggs [any amount will work]
8 oz grated or shredded Parmesan cheese
1/3-1/2 cup of heavy cream [more or less depending on how many eggs you're making]
salt & black pepper to taste

Directions:
Preheat the oven to 425°F.  Spray each muffin cup with butter flavored cooking spray.  Crack an egg into  each cup.  You can make as many or few eggs as desired. 

Drizzle each egg with 1 tsp of heavy cream.  [a drizzle of margarine or butter will work, too] Season with salt and freshly ground pepper to taste and sprinkle with a tablespoon of  Parmesan cheese.

Place into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for hard centers.  Garnish with additional Parmesan cheese and serve immediately.  Yield: 12 eggs

Cooks note:
For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach.  Then crack the egg into the center and bake.