Basic Baked Eggs

Also called shirred eggs, baked eggs can be made easily in individual ramekins. A beautiful addition to a weekend family brunch.

Eggs are an excellent source for protein, vitamin D and choline, and a good source for vitamin A and folate.

Recipe Ingredients:

4 large eggs
2 tablespoons milk or half-and-half
Salt and pepper to taste

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. Break and slip 2 eggs into each of two lightly greased 10-ounce ramekins or custard cups.
3. Spoon milk evenly over eggs.
4. Sprinkle with salt and pepper.
5. Bake until whites are completely set and yolks begin to thicken but are not hard, about 10 to 12 minutes.
6. Serve immediately.

Makes 2 to 4 servings.

Tips and Serving Suggestions:

• Spooning liquid over eggs while they bake, or sprinkling them with shredded cheese can help prevent drying.
  
• 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.
  
• 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 in the heated food with the back of a spoon, about 2-inch diameter. Break and slip one egg into each indentation, or into sauce. Bake as above.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).