If you happen to have a chance to buy farm fresh, local organic eggs, I beg you to bring a dozen home. You may not ever buy another egg from a supermarket again. Now, there are millions of ways to use eggs - but I want to offer you a simple breakfast. It takes longer than scrambling, or frying, but the pay off is huge and so yummy with an herb salad and piece of crusty bread.
4 farm fresh organic eggs
1 tbls butter
salt and pepper
Preheat oven to 350.
Grease 2 ramekins with butter. Carefully break 2 eggs in each ramekin and place in an oven - proof dish. Fill dish with water to half the height of ramekin. Salt and pepper the eggs and place in the oven. Bake for about 15 minutes, or until the whites are just set. Be careful not to over cook.
Serve in ramekin with simple herb salad and some crusty bread.