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1   teaspoon    fresh   thyme   leaves, divided

Pinch   salt    and freshly ground  black   pepper

8   eggs

½   cup cream

4   fresh   thyme   sprigs

2   slices  grilled wholewheat  or  rye bread,  for serving

DIRECTIONS

1. Preheat the oven to 325°F.


2. Brush a 4-compartment muffin pan with butter. Sprinkle the pan with
   half the cheese, and put ¼ teaspoon thyme leaves into each of the
   compartments. Season with salt and pepper.


3. Add 2 whole eggs and 2 tablespoons cream into each compartment of the
   pan. Sprinkle with the remaining cheese, and garnish each compartment
   with a thyme sprig.


4. Place the pan into a larger pan. Place the pans in the oven, and fill the
   larger pan with hot water reaching halfway up to the rim of the muffin
   pan.


5. Bake at 325°F for 8 to 10 minutes, until eggs are bubbly or lightly
   browned.


6. Serve on wholewheat or rye bread.

Strawberries with Cottage Cheese

SERVINGS: 1

PREPARATION TIME: 5 min.

INGREDIENTS

½   cup strawberries    or  any other   berries of  your    choice

½   cup cottage cheese

DIRECTIONS

1. Cut the strawberries into small pieces, and mix with cottage cheese.
   Serve.