Barely Buttery Baked Eggs

1. 1

   Preheat oven to 350 F.

2. 2

   Cut the butter into 16 tiny cubes. Use your fingers to smear 1 cube of butter on the inside of each of 8 small ramekins. Set aside the remaining butter.

3. 3

   Put the ramekins in a baking pan and fill the pan with enough water to reach halfway up the sides of the ramekins. Crack an egg into each ramekin and season with a sprinkle of salt and a few turns of the pepper grinder.

4. 4

   Put the eggs into the center of the oven and bake until the whites are just set and the yolks still soft, about 16 minutes (give or take a minute). Be aware that the eggs will continue to cook a bit even after they're out of the oven.

5. 5

   Very carefully remove the baking pan and lift out the ramekins using a pair of tongs or dish towel.

6. 6

   Top each egg with one of the remaining 8 little cubes of butter. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.