Baked Eggs

• Use individual baking dishes and melt 1 teaspoon butter in each.
• Break the eggs into the dishes, allowing 1 or 2 eggs to a dish.
• Sprinkle with salt and place a tiny piece of butter on each.
• Bake in slow to moderate oven (250 °F to 350 °F) until the eggs are set, but not hard.
• Serve in the baking dishes.

• Use small ramekins or egg shirrers.
• Grease each dish, put in a layer of buttered crumbs, break egg over the crumbs. season
with salt and cover with buttered crumbs.
• Bake in a slow oven until the eggs are set and the crumbs brown.

• Moisten the edges of the toast with hot water and spread with butter.
• Separate the yolks and whites of the eggs.
• Poach the yolks in salted water until soft cooked.
• Place a yolk on each slice of toast, being careful not to break it.
• Beat whites stiff, spread around the yolks, season with salt and brown in the oven at 350 °F.

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