Appears in Cook's Country February/March 2011
By the time the whites of these baked eggs were properly cooked, the yolks were rubbery. Build me up, buttercup. Don't break my heart.
WHY THIS RECIPE WORKS
For the sake of convenience, we opted to bake our Breakfast Buttercups in muffin tins instead of individual ramekins. Pretoasting the bread in the oven before adding the egg, cheese, and meat, and switching from large to medium eggs, preven...