Making Baked Eggs in Ramekins with Siobhan Muir

This is a great breakfast recipe and we got it from one of my favorite people of all time. Christopher Ann Suczek was a mentor, a fantastic geologist, and an imaginative cook. This is her recipe.
Ingredients
2 eggs per person
1/2 tsp butter per ramekin
1 Tbsp heavy cream per ramekin
Directions
Set your oven to 375 F (190.5 C) with a rack in the lower third. Choose a ramekin for each person (about 2 1/2 to 3 inches (7.5 cm) in diameter, and 2 inches (5 cm) deep)
Arrange them in a deep dish pan containing water up to about halve their height, and bring to a simmer.
In each dish, place butter, heavy cream, and 1 to 2 eggs. Simmer for about 4 to 6 minutes until the egg whites begin to congeal.
Add 1 Tbsp of cream, salt, pepper, cheese, green onions, cheese, and a tsp of butter.
Place the ramekins in the lower third of the oven and bake 7-8 minutes. Eggs are done when they're just set but they should still tremble slightly.
NOTE:
If you wish to wait a bit before serving, remove from oven while slightly underdone; they will finish cooking and stay warm in the water for 10 to 15 minutes.
VARIATIONS
Add chopped green herbs to the cream: scallions, parsley, chives, or tarragon
Instead of cream, use cheese sauce, tomato sauce, or curry sauce.
Place in bottom of dish (after butter but before eggs) a spoonful of minced, cooked vegetables, fish, or chicken and proceed.
Sprinkle a little coarsely grated cheddar or Swiss cheese on top before placing in the oven.

[@erinlewis5926]

Looks good

[@JaniceSeagraves]

Looks good. You and your husband are cute. "I don't want my tongue anywhere near that." "Me neither,"