Craving creamy, cheesy eggs? Crack open a few yolks over a baked blend of parmesan, heavy cream, and sweet-and-savory spices—it won't disappoint.
Grease four 5-inch ramekins with melted butter; arrange on baking sheet. In medium bowl, whisk cream, 2 tsp. tarragon, garlic, and nutmeg; season. Divide among ramekins. Bake at 425° until bubbling, about 5 minutes. Add 2 eggs to each ramekin. Top with cheese. Bake until egg whites are set, about 5 minutes. Garnish with more tarragon. Serve with focaccia.