Ramekins and a dash of half-and-half make great individual baked eggs for a family brunch.
Baked eggs can be made easily in small ramekins and are a beautiful addition to a weekend family brunch.
Basic Egg Recipes
2 tablespoons milk or half-and-half
Salt and pepper
Heat oven to 325°F. Break and slip two eggs into each of two lightly greased 10-ounce ramekins or custard cups. Spoon milk evenly over eggs. Sprinkle with salt and pepper.
Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. Serve immediately. Yields 2 to 4 servings.
Baked eggs also are called shirred eggs. Spooning liquid over eggs while they bake, or sprinkling them with shredded cheese, can help prevent drying.
One-dish meals: Eggs can be baked nestled in other foods such as rice, vegetables or sauces. For faster, more even cooking, these foods should be heated before the eggs are added. Make indentations, about 2 inches in diameter, in the heated food with the back of a spoon. Break and slip one egg into each indentation, or into sauce. Bake as above.
For stovetop “baked” egg dishes, prepare recipe in a skillet. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard.