Optional Extras: minced fresh herbs, grated cheese, sauteed mushrooms, caramelized onions, crumbled bacon, spring onions, diced tomatoes, tomato sauce or any other little bits or spoonfuls that would be tasty with eggs.

Equipment

Small ramekins (2-3 ounces for baking single eggs, 5-6 ounces for baking two eggs)

Roasting pan, cake pan or other oven-safe dish

Clean dish towel

1. Pre-heat the oven to 375 F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.

2. Rub the insides of the ramekins with butter or olive oil. If you're adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.

3. Crack one egg into each ramekin (or two eggs if using larger ramekins).

4. Sprinkle each egg with a pinch of salt and pepper. If you'd like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.

5. Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.

6. Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.

Additional Notes: Nix the water bath and bake ramekins of eggs directly on the rack in the toaster oven. Using the toaster oven tray can make transferring them in and out easier.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)