Sausage & Egg Cup
|Dry chervil/Savory leaves||4|
|Half and half||1 Teaspoon (Light Cream)|
|Precooked tiny link sausages||2|
Butter a 10-ounce custard cup or 1-cup ramekin.
Sprinkle with chervil.
Carefully break egg into the cup; top with half-and-half and sprinkle with salt and pepper.
Arrange sausages around egg and sprinkle with paprika.
Bake in a 400° oven for about 10 minutes or until egg is set to your liking. (Baked eggs continue to cook slightly after removal from oven.)