Baked Egg Ramekins
|Skim milk||1⁄2 Cup (8 tbs)|
|Salt and pepper||1|
1. Butter 4 small custard cups very lightly and spoon 2 tablespoons of the skim milk into each.
2. Into a cup, break each egg then slide into custard cup and sprinkle with salt and pepper.
3. Bake in slow oven (325°) 20 minutes until eggs are cooked as desired.
4. Serve the baked eggs in ramekins or cups.