Baked Eggs A La Frangaise
Bake in glass custard cups or French ceramic ramekins.
Break each egg into a ramekin.
Pierce each yolk and white carefully with the point of a little knife.
Pour 1 teaspoon (5 mL) of milk or cream over each egg.
Place 2 ramekins at a time in the microwave oven.
Microwave 35 to 40 seconds at MEDIUM.
Depending on the power of your oven and the size of the eggs, you may need to cook them 10 to 12 seconds longer.
To check, simply look at and touch the white part of the eggs.
To taste, top with the minced parsley or chives.