1. For 1 to 2 servings, break and slip 2 eggs into greased ramekin, shallow baking dish or 10-ounce custard cup.
2. Spoon 1 tablespoon skim or 1% low-fat milk, half and half or light cream over eggs.
3. Bake in preheated 325° F oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.
4. For eggs “baked” top of range, in omelet pan or skillet over medium heat, thoroughly heat grains, vegetables or sauce. With back of spoon, make indentations (about 2 inches in diameter) in heated foods. Break and slip an egg into each indentation or into sauce. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 15 to 18 minutes.
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