Baked Eggs

  Baked eggs are great to serve for more than one or two people. Everyone gets their eggs at the same time and in their own dish. No need to stand there watching eggs and having to turn them for easy over. 
  This method in the Good Housekeeping Illustrated Cookbook is easy to do and the pictured illustrations show you how step by step.
  There are some variations listed and I am sure you could come up with a favorite of your own. If you have some lovely fresh eggs and a crowd to feed, this is one way to make breakfast easier to get. Serve with some bacon or sausage and toast, maybe some fresh fruit or juice and you are done. Great way to go for company or family.
  Do make sure that your dish is big enough to hold two eggs. Mine were 7 ounce and that is not quite big enough. They were too deep and I had more of a problem getting the white done. 
Baked Eggs
  Preheat oven to 325°. For each serving generously butter a oven proof dish. 
Break 2 eggs into each dish. For one egg each, use a smaller size dish. 
  Sprinkle with salt and pepper. Arrange your dishes on a rimmed cookie sheet for ease in handling. Bake for 15 to 20 minutes just till whites are set and yolks are still soft. You may sprinkle with crisp bacon or herbs at his point. 
  Try putting some cream in the bottom before adding the eggs for a different taste. You could also add some diced ham at this time.


  1. Neat way to prepare eggs for several people effortlessly! Thanks! Have you ever tried this?

  2. Myrna, I guess I just have to try these...maybe with the cream and a little bacon on top!

  3. Oh I recalled having these as a young child just the other day. My uncle used to push his very small, petite wife out of the kitchen when we visited their northern cabin. All bluster and business....she' just sit there and roll her eyes knowing the mess he would leave behind. He always fried up a large pan of bacon -- ends and pieces that they would get a bargain. And he would bake these eggs. He would do one each in a muffin tin with a bit of cream on top. He called them shirred eggs...pronounced shy-erd. Probably wrong but that was his baby of a dish. And burnt toast. :)

    Thanks for the memories!


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