Cooler evenings as we approach autumn bring comfortable sleeping and chilly mornings that allow me to use the oven again to make breakfast. These English eggs are a favorite of my husband and visiting family. The eggs go together pretty quickly and you can make as few or as many as you need. And because it uses basic ingredients, I’ve made it on ski trips and other vacations.
We like the yolks runny, so as you cut off the corners of toast and egg white, they can be dipped into the yolk. But, if you’re worried about the safety of eating undercooked yolks, you can cook them until they are firm.
Fluffy Baked Eggs
Serves 2 to 4
• 4 slices bread
• 4 large to extra large eggs
Toast the bread and spread with butter. Place on a cookie sheet. Separate the eggs. Beat the egg whites until stiff peaks form. Season with salt and pepper. Pile the whites onto the toasted bread leaving a small depression in the center of each.
Drop an egg yolk into each depression. Bake 5 to 8 minutes in a 400° oven until whites are browned. Serve with ham or bacon.
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