In a large heavy bottom saucepan, sweat the chopped garlic and herbs in the butter over medium heat, for 3-4 minutes until fragrant.
Dust with the flour and stir and cook briefly for 1 minute. Stir in the half and half, whisking thoroughly.
Bring to a boil over medium high heat, whisking occasionally to prevent the half and half from burning, and then reduce to a simmer.
Mixture should thicken slightly from the flour, continue to whisk until smooth and simmer until the cream is thick and glossy and coats the back of a spoon, about 5 minutes.
Season to taste with salt and pepper.
Remove the thyme, bay, and rosemary.
Refrigerate the mixture at this point or keep it warm if you plan on using it immediately. Always warm the cream mixture before using.
Preheat the oven to 400F
Crack two eggs into a 6" cast iron skillet
Stud the skillet with an assortment of vegetables of your choice (pre cook if necessary).
Pour 3/4 cup of the garlic cream over the eggs and vegetables. Sprinkle generously with Parmesan cheese and bake in the oven for 12-15 minutes or until the eggs are cooked to desired doneness. Serve with toasted baguette and basil tips for garnish.