Fluffy Baked Eggs

By amaliana

Cooler evenings as we approach autumn bring comfortable sleeping and chilly mornings that allow me to use the oven again to make breakfast. These English eggs are a favorite of my husband and visiting family. The eggs go together pretty quickly and you can make as few or as many as you need. And because it uses basic ingredients, I've made it on ski trips and other vacations.
We like the yolks runny, so as you cut off the corners of toast and egg white, they can be dipped into the yolk. But, if you're worried about the safety of eating under-cooked yolks, you can cook them until they are firm.
Lynda Rego
The East Providence Post
September 12-13, 2012

Ingredients

• 4 slices bread
• Butter
• 4 large to extra large eggs
• Seasoning

Preparation

Step 1

Toast the bread and spread with butter. Place on a cookie sheet. Separate the eggs. Beat the egg whites until stiff peaks form. Season with salt and pepper. Pile the whites onto the toasted bread leaving a small depression in the center of each.
Drop an egg yolk into each depression. Bake 5 to 8 minutes in a 400 degree oven until whites are browned. Serve with ham or bacon.