Baked Eggs

This simple recipe can serve as a base for any number of meals.    Donna and I often served baked eggs to friends for breakfast or brunch along with fruit, scones and bacon or sausage.    There is tremendous potential for varying what you use to top the eggs.    The right topping can make a rather nutritious meal out of these little balls of cholesterol.    The amount of ingredients will vary depending on how many eggs you prepare.    Here I will give the recipe for 2 eggs.

Preheat the oven to 350°F.

Coat two ramekins or cups of muffin tins with oil.    Crack an egg into each.    Season with salt and pepper.    Sprinkle the chopped onion over the eggs.

Bake for 10 minutes.    Sprinkle the cheese over the eggs.    bake for 5 more minutes.    Remove from the ramekins using a spatula and serve.    Top the eggs with a sauce or topping

Toppings

1:   Chop fresh tomatoes.    Mix in some chopped fresh (or dried) basil and fennel
      seed.    Refrigerate for at least a half hour.

2:   Heat up some chili.    Put 2 baked eggs on a tortilla.    Spoon hot chili over the
      eggs.    Garnish the dish with chopped onions, grated monterey jack cheese and
      a little sour cream.    (This is a dish that Donna and I refer to as Huevos
      disgustos.)

3:   Cover the eggs with any salsa.

Notes

1:   Vegetable oil in a spray can works well for this.    For an easier time removing
      the eggs, dust the ramekins with breadcrumbs.

2:   Match the cheese to the topping.    Cheeses that melt like Cheddar, Monterey
      Jack and Mozzarella work well.    A dusting of parmesan also gives a nice
      flavor.