Baked Eggs With Artichoke and Parmesan (dairy)

Use fresh herbs in this dish, the subtle taste the bring to the table is exquisite

• 1 tablespoon butter, room temperature
• 2 teaspoon chopped fresh chives
• 1 tsp chopped fresh parsley
• 1 tsp 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 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper and cheese. Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately. Serves 2.