Though eggs contain cholesterol, they are also full of protein, lutein, choline and selenium, which makes them a beneficial addition to a healthy eating plan when consumed in moderation. Most commonly, eggs are cooked on the stove in one way or another. However, eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy variety. In less than 15 minutes you can have baked eggs on your table.
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Preheat your oven to 325 degrees F.
Grease a custard cup with 1 tsp. of butter or olive oil.
Crack two eggs, one at a time, and slip the egg whites and yolk into the custard cup.
Spoon 2 tbsp. of milk evenly over the tops of the eggs.
Add salt and pepper to the eggs for taste.
Place the custard cup on a baking sheet and put the baking sheet into the oven.
Bake the eggs for 10 to 12 minutes. The eggs are ready when the whites of the egg are set and no longer runny and the yolk has stiffened but is not quite cooked all the way through. Serve immediately.