Recipe by Alexa Bernstein
Start to Finish: 20 minutes
2 cups heavy cream
3 tbsp. each finely chopped fresh flat-leaf parsley, cilantro, and chives
2 tbsp. thinly sliced scallions
6 slices of rustic bread, toasted
In 10-inch ovenproof skillet, cook cream over medium-high heat, stirring often to prevent cream from boiling over, until reduced to 1 cup, about 10 minutes. Remove from heat. Stir in herbs; season. Crack in eggs. Bake at 375° until whites are set, 6 to 8 minutes. Garnish with scallions. Serve with toast.