Although these are super fast to make, you can assemble them the night before so that they're ready to bake in the morning.

 

2 Servings

 

1 tablespoon unsalted butter, room temperature

2 teaspoons chopped fresh chives

1 teaspoon chopped fresh parsley

1 tesspoon chopped fresh oregano

8 canned artichoke heart quarters, drained well, patted dry

2 large eggs

2 tablespoons (packed) freshly grated Parmesan cheese

 

Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally.  Sprinkle with herbs, dividing equally.  Place 4 artichike pieces in each dish.  Crack 1 egg into each dish, being careful not to break yolk.  Sprinkle eggs with salt, pepper and cheese.  (Can be prepared 1 day ahead.  Cover; chill.)

 

Preheat oven to 400F.  Bake until eggs are softly set and cheese is golden, about 9 minutes.  Serve immediately.