Baked Eggs with Artichokes and Parmesan

 1 Tbsp unsalted butter, room temperature
2 tsps chopped fresh chives
1 tsp chopped fresh parsley
1 tsp chopped fresh oregano
8 canned artichoke heart quarters, drained well, patted dry
2 large eggs
2 Tbsps (packed) freshly grated Parmesan cheese

Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally.

Sprinkle with herbs, dividing equally.

Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper and cheese.

Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately. Serves 2.