This is a simple technique for baking individual eggs. The eggs emerge like sunny-side-up eggs with softly set yolks and silky whites with crisp edges, seasoned with herbs on the bottom. One of the beauties of baking eggs is that you can make multiple servings all at once and serve them right in the ramekins.
Yields 4 baked eggs
Serves 2 to 4
Baking time: 15 minutes
1 teaspoon olive oil or softened butter
2 tablespoons minced fresh chives, parsley, basil, tarragon, marjoram, and/or dill
4 large eggs
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper (optional)
1 teaspoon coconut oil
1½ teaspoons peeled and grated fresh ginger
2 tablespoons minced fresh basil or cilantro
4 large eggs
Pinch of cayenne pepper (optional)
Salt
Preheat the oven to 350°F. Brush four 3- to 4-inch ramekins or other ovenproof cups with the oil or butter.
Divide the herbs and/or spices among the ramekins and break an egg into each. Top herbed Mediterranean eggs with ½ tablespoon of Parmesan each and sprinkle with salt and black pepper if you like. Top Asian eggs with a sprinkling of cayenne pepper and salt if you like. Place the ramekins on a baking sheet and bake for about 15 minutes, until the whites are set.
Serve the Mediterranean version with Watermelon Gazpacho, and the Asian version with Potato Wedges Masala. Kip’s Favorite Scones will round out either meal.