Low Stress Baked Eggs

The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.

• Ready In: 23 mins
• Serves: 1
• Yields: 1 ramekin

Ingredients

•  butter, for the dish (do not substitute)
• 1⁄2 cup  shredded sharp cheddar cheese (fluffy cup, not packed)
• 2 -3  eggs
• 2  tablespoons milk or 2  tablespoons  cream or 2  tablespoons half-and-half cream
• 2  slices bacon, pre-cooked (optional)
•  salt & pepper

Directions

1. Preheat oven to 350; grease ramekin with butter.
2. Sprinkle HALF of the cheese on the bottom of the dish.
3. Add the eggs; break egg yolks with a knife but do NOT stir.
4. Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
5. Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
6. Salt and pepper according to your tastes.
7. Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
8. Run a knife around the edge of the pan, slide onto dining plate.
9. NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
10. PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).