Baked Egg Ramekins
|Skim milk||1⁄2 Cup (8 tbs)|
|Salt and pepper||1|
1. Butter 4 small custard cups very lightly; spoon 2 tablespoons of the skim milk into each.
2. Break each egg into a cup, then slide into a prepared custard cup; sprinkle with salt and pepper.
3. Bake in slow oven (350°) 10 minutes, or until eggs are cooked as you like them. Serve eggs in the custard cups.