Oven Baked Eggs

"Fresh eggs: You'll use two large eggs per ramekin. Butter or oil: This creates a rich base that prevents sticking. For a dairy-free version, substitute with olive oil. Optional toppings: I like adding a sprinkle of Parmesan cheese to each dish for best flavor. Baking dishes: Small ramekins or ceramic dishes work best. I use 5-inch ramekins that are just the right size for two eggs."

"Preheat the oven to 375°F. The perfect temperature for baking eggs. Melt ½ tablespoon butter for each dish. Throw them in the already warm oven to make quick work of it. Then brush it around your dish. Substitute neutral oil for dairy free. Add 2 eggs per dish. To avoid shells, crack them into a small bowl first, then slide them in."

"If you get nervous about making the perfect sunny side up egg or omelette, this is the recipe for you! You'll just throw the eggs into small baking dishes, then load them up with toppings of your choice. You can simple like Parmesan and herbs, or fancy like sauteed spinach and mushrooms. Either way, the oven is now my preferred way to make eggs for cozy brunch when family pops in or a cozy weekend morning!"

Oven-baked eggs produce reliably cooked eggs with runny yolks and minimal technique. Use two large eggs per ramekin and grease each dish with butter or neutral oil to prevent sticking. Preheat the oven to 375°F and melt about 1/2 tablespoon of butter per dish, brushing it around before adding eggs. Crack eggs into a small bowl to avoid shells, then slide them into the prepared ramekin. Add optional toppings like Parmesan, herbs, sautéed spinach, or mushrooms. Small ceramic ramekins (about 5 inches) suit two eggs; toaster ovens work for smaller batches.

Read at A Couple Cooks