"This soup was amazingly good, and quite addictive!

The only thing I would change next time is the amount of salt: I am not salt-sensitive, and this recipe has WAY too much salt for me. Next I will make sure I use low-sodium chicken broth AND 2 tsp + 1/4 tsp salt (half of Ina's recipe). ""

"** Note: Doesn't work well in a toaster oven! **

This was *very* tasty, but I think this recipe really needs to be baked in a normal oven, not a toaster oven. We try to use our toaster oven for small baking tasks. Since this was only using 2 ramekins, it seemed like a good fit. I put the ramekins directly under one of the red-hot heating coils in the oven to ensure they got maximum heat.

Our toaster oven is only a few months old and pretty powerful, but wasn't up to this task.

The butter/cream mixture took over 4 minutes to get bubbly. After the recommended 6 minutes at the final baking stage, the tops of the eggs were golden brown, but the center of the eggs were still very undercooked.

I put my ramekin back in for an additional 2 minutes, and the centers were still not quite done.

If we make these again (very good probability), we'll go with the big oven.

The herb/cheese mixture gave the eggs a great flavor.