Wednesday, October 15, 2008

Baked Eggs


I use very small pyrex bowls, spray them with pam and put one egg and a little less than a tablespoon of cream in each one. Sprinkle with salt and pepper and a little parmesan (the kind from a bag not a can) and bake at 425 for 20-25 minutes. I love making eggs that don't require my standing next the the stove and constantly fussing over them. And they pop right out of the bowls with a little help from a spatula. Great for lunch as well as breakfast. Extra nice on top of a slice of rustic bread!

(Extra hungry? Use two eggs in each bowl.)

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1 comment:

Anonymous said...

Can "weary" grandma's be a part too? LOL