Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.
Preheat the oven to 400 degrees. Heat a 6 1/2 inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner.
Crack two eggs into a ramekin or small bowl, taking care not to break the yolks. Add to the skillet (you can break them directly in as well if you're careful).
Drizzle the heavy cream over the eggs. Sprinkle with parmesan, thyme, chives, salt, and pepper.
Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through and serve immediately in the skillet.
Special equipment: 6.5 inch cast iron skillet