Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. NOTES: Do not place the tray on the top shelf unless in your oven that shelf is 6" from the broiler coils! You may have to lower the rack and then place the egg sheet pan on top of an inverted pan or sheet pan, depending on the distance you need to get 6" from the heat source. See photo above!
While the broiler is heating up, combine the garlic, thyme, rosemary, parsley, and Parmesan in a small bowl and set aside.
Next, carefully crack eggs into 2 small bowls, 2 eggs in each bowl without breaking the yolks. Season each with a pinch of kosher salt and freshly ground pepper. Set aside. (It's very important to have the eggs ready to go before you start cooking. Don't forget to use room temperature eggs for best results.)
Place 2 individual oven-safe ramekins on a foil-lined baking sheet. Use ramekins that are shallow and approximately 5-6".
Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Then remove the baking sheet from the oven and quickly and carefully pour the 2 eggs into each gratin dish and sprinkle evenly with the herb/garlic mixture.
Place baking sheet back under the broiler for 3 minutes for firm whites and runny yolks. Remember, the eggs will continue to cook after you take them out of the oven. Allow eggs to set for 60 seconds and serve immediately.
Serve French-Style with good crusty gluten free bread or a simple salad.