Directions: 1. Preheat oven to 180 degrees C
2. Cut off tops of brioches, about 2.5 cm, and scoop out insides of bottoms to make a shell, leaving about 1 cm all around and being carefull not to tear (cavity should be just big enough to fit a large egg). Brush insides and cut sides of tops with butter.
3. Arrange brioshe shells in a muffin tin and season with salt and pepper. Crack an egg into each brioche and sprinkle with herbs. Bake in lower third of an oven for 15 minutes.
4. Arrange brioche tops, cut sides up, in a shallow baking pan and put in upper third of an oven. Bake both bottoms and tops until eggs are cooked to desired degree of doneness and brioche tops are golden-brown, 10 to 15 minutes more. Sprinkle with grated Parmezan.
5. Serve each brioche with its top for dipping in egg.