HEAT oven to 325°F. BREAK and SLIP two eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper. PLACE on baking sheet.
BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. SERVE immediately.
Basic baked eggs can be made easily in individual ramekins — a beautiful addition to a weekend family brunch.
Spooning liquid over eggs while they bake, or sprinkling them with shredded cheese can help prevent drying.
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.
For a stovetop “baked” eggs recipe, prepare the dish in a skillet. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard.
This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.