Baked Eggs
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 147. Vision transcription from the scanned page; needs review.
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Ingredients
- Margarine or butter
- 6 eggs
- Snipped chives or desired herb
- 6 tablespoons shredded cheddar, Swiss, or Monterey Jack cheese (optional)
Instructions
- Generously grease three 10-ounce casseroles with margarine. Carefully break 2 eggs into each casserole; sprinkle with salt, pepper, and chives or herb. Set casseroles into a 13x9x2-inch baking pan; place on an oven rack. Pour hot water around casseroles in pan to a depth of 1 inch.
- Bake in a 325° oven about 25 minutes or till eggs are firm and whites are opaque. If desired, after 20 minutes of cooking, sprinkle cheese atop eggs. Cook for 5 to 10 minutes more or till eggs are cooked and cheese melts.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Baked eggs with a side of bacon" by ultrakml; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/34948727@N00/6573351213. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.