Preheat oven to 375 F.
Butter small ramekins or custard cups. You can also put a couple teaspoons of cream in the bottom of each ramekin. If I don't have cream on hand, I usually put a little half-and-half in the bottom.
Break 1 egg into each cup. You can bake them like this (fairly plain), or you can add some toppings.
- Salt and pepper.
- I usually put some fresh herbs on top of the egg. Today I used thyme. I've also used rosemary.
- Grate some cheese on top. I usually prefer freshly grated parmesan. Jeff likes cheddar (and today I put colby on his).
- Breadcrumbs -- I've used breadcrumbs from a box, which work well; today I had leftover hearty white bread from another recipe calling for breadcrumbs, so I pulsed one piece in the food processor and sprinkled the fresh crumbs on top of the eggs.
There are other variations listed in HTCE -- olive oil/tomato, spinach, onions. Anything that you like to have with eggs would probably do well. Let me know if you have variations you enjoy. I encourage you to try your hand at baked eggs. They're quite charming and quite good!
It amazes me that shirred eggs have fallen from favor: there is something so luxurious about them, and, although they take a little time, they are delicious.
~ Mark Bittman, How to Cook Everything