Salt
Pepper
¼ C. half and half or light cream
4 tsp. butter, divided
Grease four ramekins, shallow baking dishes, or large custard cups. Break and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 tablespoon half and half over each serving. Dot each with 1 teaspoon butter.
Bake in preheated 350° F. oven until whites are set and yolks are soft and creamy, about 15 minutes. Serve immediately.
SOFT-COOKED EGGS
Eggs started in unheated water are less apt to crack than ones put into boiling water. Follow the directions below, and for a special treat, serve soft-cooked eggs in egg cups, in the European fashion.
Eggs
Water