farm fresh large eggs (you decide how many)
butter (or "Smart Balance")

PER EGG:

1 tbsp. half & half or cream (fat-free is OK)
pinch of dill
pinch of chives
salt and pepper, to taste
pinch of grated Parmesan cheese

You'll need a non-stick fry pan big enough to hold your eggs, along with a tightly fitting lid (hopefully glass so you can see the eggs) that'll steam this herby, sunny-side up recipe to perfection.

For each egg, pour 1 tablespoon of half & half or cream into the bottom of a smooth lipless bowl. Crack each egg into the bowl on top of the cream being careful to not break the yolk and remove small pieces of shell, if any. Have your herbs and spices ready to go next to the stove top - you'll want to sprinkle them on quick and put the tight lid on right away.

I have a brand new induction cooktop - perfect for this dish. Of course, any kind of stove can do this, its just consistency of heat that is key. Put enough butter or smart-balance (to accommodate the base of as many eggs you plan to prepare) in the bottom of your skillet under medium heat (the 5 setting on my induction is perfect), and begin to melt the butter. Its OK if it gets a just a little color, as a slight browning adds a unique flavor.

Gently pour the eggs/cream over top the bubbling butter in the skillet, again being careful not to break any yolks, and quickly pinch on a light sprinkle each of chives, dill weed, Parmesan cheese, salt and fresh ground pepper on each egg. Try to balance the herbs so one does not overpower the other, and not too much of everything to overpower the egg. Once coated, put on a tight lid and ensure a good seal. The cream will magically bind with the egg whites, (making them go further without mixing) and the liquid in the cream will steam the eggs (about 1-2 minutes) just long enough to make the thin coating on top of the egg yolks turn a little opaque - then immediately turn off or remove from heat. (Don't want the yolks to get too solid)

Have some buttered toast or English muffins ready on a plate to transfer the eggs onto and enjoy this uniquely simple yet creamy and herb flavored egg dish - it'll remind you of the flavor of a fancy Sunday brunch without the fuss.

Submitted by: Guy Yost