I also made 9 eggs (according to the wishes of five adults). I wanted a way to cook up a whole batch of eggs without slaving at the stove and ignoring my precious company. One of my three Tassajara cookbooks provided the answer: baked eggs. I diddle-dee-doo'ed with their suggested ingredients and came up with a cheap, colorful, speedy treat.
Baked Eggs with Scallions and Cheddar
canola or vegetable oil
the green part of 1-3 scallions, washed and thinly sliced
hot sauce like Tabasco or Frank's Red Hot
high-quality sweet Hungarian paprika
Equipment: a regular-sized muffin tin, an oven, a small rubber spatula, and a spoon
- Find out how many eggs each of your guests wants.
- Preheat your oven to 325 degrees.
- With the oil and some wax paper or paper towel, grease the correct number of muffin tin depressions (if you're making 9 eggs, grease 9 depressions).
- Drip 2 or 3 splobs of hot sauce into each greased depression.
- Take out a small bowl or ramekin. Break an egg into it, then carefully slide the egg into a greased depression. Repeat until all depressions are filled.
- Sprinkle a very healthy amount of scallions onto each egg.
- Mound a healthy pinch of cheddar over the scallion-topped eggs.
- Sprinkle a dashing dash of paprika over the top of the eggs. Don't be shy with this part.
- Bake in the oven 10-14 minutes, depending on how set you like your eggs. Rotate the muffin tin halfway through so that all the eggs cook at the same rate. Make sure nothing's too jiggly.
- Loosen each egg with your small rubber spatula and scoop it with a spoon onto your guest's plate. Serve like a pirate.