A good, easy, recipe from myrecipes.com for one, two, or as many as you need up to six eggs at a time.
I made one egg and an extra yolk that I needed to use. I followed the directions time wise and thought they were more done than I prefer mine. Next time I will cut off about 4 minutes for my taste as I like mine runny. These were not over hard but more set than I like. If you want your yolks set than use the longest time given. If you like your egg harder and someone else likes a softer egg baking each in a dish gives you that option.
Placing the ramekins in a hot water bath keeps the whites from burning and keeps them tender.
They were certainly easy to make and I didn’t have whipping cream to put on top before baking so used half and half which worked fine. If you don’t want the extra calories just leave the cream off. With bacon already precooked from my freezer and a slice of Gluten Free bread also from the freezer supper was ready in no time with very little cleanup. Always a plus my book.
Simple Baked Eggs
Salt and Pepper to taste
1 teaspoon cream per egg
Preheat oven to 350°
Coat each 6 or 7 ounce ramekin with butter.
Break each egg into each buttered ramekin
Sprinkle with salt and pepper
Spoon one teaspoon of whipping or half and half cream over each egg.
Place ramekin(s) in a pan (with a cloth on the bottom) of hot water.
Bake at 350°F. For 20 to 25 minutes or until as set as you like your egg.