Baked (Shirred) Eggs

(having trouble getting the pictures to go where I want them to go...)

If your family like soft-, medium-, or hard-boiled eggs, then you must give these a try! Baked eggs are a great alternative to other egg preparations because they require zero attention, can be endlessly customized, and can be adapted to any number of servings. Perfect! (You also don't have to try to peel a bunch of boiled eggs... something I'm tired of doing.)

Recipe based on How to Cook Everything, 10th ann. edition

Butter or oil for cups/pan

Eggs

Grated cheese

salt and pepper

Grease bottom of custard cups (1 per egg) or bottoms and sides of muffin tin cups (this is a terrific alternative when you're baking lots of eggs at once, but you must cook all eggs to the same level of doneness; if the eaters all want a different level of doneness, use individual cups you can remove one at a time). Crack one egg into each cup. Sprinkle with salt and pepper. Sprinkle a small amount of grated cheese on top. Bake for 10-15 minutes, depending on your preferred yolk texture. Warning: the eggs will not only look underdone on the top but be more cooked near the bottom, they will also cook a bit more when you take them out of the oven. Ours usually end up with a medium-boiled egg texture even though I like them softer.

If using individual ramekins or cups, give one to each person. If using a muffin tin, slide a knife around edge of each egg and then slide the egg onto a plate (this is pretty easy to do).

Serves however many you like!