Rich in omega-3 oils and calcium, eggs baked with cheese in muffin tins end up the perfect shape to serve on a crumpet or bagel. A light supper or a nourishing brunch, this charming dish is the perfect nursery food: comforting, simple to make, and nutritious.
We can picture Mrs. Rabbit making Baked Eggs for supper for Flopsy, Mopsy, Cottontail, and Peter. We hope your little bunnies enjoy it, too!
1/2 cup milk
1/4 cup grated Swiss, Gruyere, sharp cheddar, or chevre
salt and pepper to taste
1. Preheat oven to 400F.
2. Butter 8 muffin cups. Whisk eggs, milk, salt and pepper together and divide evenly among the 8 buttered muffin cups.
3. Sprinkle eggs with grated cheese. Bake for 15 minutes, until eggs are golden and puffed.
4. Slide a knife around each egg to remove from tin. Serve on toast, or on English muffin or bagel halves.
Inspired by Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003).