Baked Eggs with Artichokes and Parmesan

• 1 tablespoon unsalted butter, room temperature
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 8 canned artichoke heart quarters, drained well, patted dry
• 2 large eggs
• 2 tablespoons (packed) freshly grated Parmesan cheese

1. Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally.
2. Sprinkle with herbs, dividing equally.
3. Place 4 artichoke pieces in each dish.
4. Crack 1 egg into each dish, being careful not to break yolk.
5. Sprinkle eggs with salt, pepper, and cheese.
6. (Can be prepared 1 day ahead.
7. Cover; chill.)
8. Preheat oven to 400F.
9. Bake until eggs are softly set and cheese is golden, about 9 minutes.
10. Serve immediately.

unsalted butter, fresh chives, parsley, fresh oregano, quarters, eggs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-eggs-with-artichokes-and-parmesan-106200 (may not work)