Shirred Lemon Eggs

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Liberally butter four ramekins.
3. 3
   Pour 1 tablespoon cream in the bottom of each ramekin.
4. 4
   Sprinkle about 1/4 teaspoon lemon zest over the cream in each.
5. 5
   Divide the cheese evenly among the 4 ramekins, sprinkling on top of cream.
6. 6
   Gently drop an egg in each ramekin.
7. 7
   Add salt and pepper.
8. 8
   Measure 1 tablespoon cream and spread over each egg; scatter a little parsley over the tops.
9. 9
   Bake for about 12 minutes or until egg is slightly set.
10. 10
    Serve immediately.
11. 11
    Serves 4.