1 cup finely grated Parmigiano-Reggiano cheese
1/2 cup heavy cream
1 teaspoon chopped fresh thyme, plus more for garnish
1/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons butter
4 eggs

1 cup finely grated Parmigiano-Reggiano cheese 1/2 cup heavy cream 1 teaspoon chopped fresh thyme, plus more for garnish 1/4 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons butter 4 eggs

1. In a medium bowl, whisk together the Parm, cream, thyme, salt, and pepper. In each of two six-inch skillets, heat one tablespoon of the butter over medium-high heat.

2. Divide the cream mixture between the two skillets and cook until the mixture is bubbling all the way through, one to two minutes.

3. Crack two eggs into each skillet and cook until the egg whites are set but yolks are runny, two to three minutes.

4. Season with salt and pepper to taste and garnish with some thyme. (You can also do this in one large skillet, but its cuter in small ones.)