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May 2002 Issue
Baked Eggs
by Ronda L. Halpin
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Even though baked eggs are quite easy to make, there's something about them that makes them seem like special fare. Maybe it's the fact that they are served in individual miniature baking dishes. Or maybe it's the fact that they can be dressed to your individual liking. I guess it boils down to the fact that they are the perfect breakfast fare for individuals!

I especially like making them when I know I'll have the paper to myself and I can browse through it while they're in the oven and as I nibble on my perfectly-baked egg -- often accompanied by a toasted English muffin with orange marmalade and a hot cup of herbal tea. I'd have to say that it's my favorite way to have a breakfast just for me. I'd also have to say that it's a great way to surprise Mom on Mother's Day morning! (hint-hint)

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Baked Eggs

  • Cooking spray
  • 4 T. grated parmesan cheese
  • 4 eggs
  • Salt, nutmeg and pepper
Preheat the oven to 325 degrees.

Spray 4 custard cups with the cooking spray. Sprinkle 1 tablespoon of the grated cheese into each of the custard cups.

Break an egg into each custard cup. Sprinkle lightly with the salt, nutmeg and pepper.

Bake, uncovered, until the eggs are set to your liking -- 12 to 15 minutes. If desired, sprinkle the eggs with one or more of the following toppings:

  • Freshly chopped parsley
  • Thinly sliced green onions
  • Snipped chives
  • Salsa
  • Caviar
  • Sour cream
  • Crumbled bacon
  • Grated cheese
Serve immediately.
  • Yields: 4 servings
  • Preparation Time: 20 minutes

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