Crack eggs into a small dish. Bake them. They come out custard-like and tender. Often baked with cream, cheese, or herbs on top.
This is the lazy genius method. No flipping, no stirring. Pop them in the oven, and they cook themselves. Perfect for a crowd.
Fun fact: The French call this “oeufs en cocotte.” Sounds fancy, means “eggs in a little pot.” Still just baked eggs. But say it in French and you sound fancy too.
