This recipe is from Deanna House of the Michigan Egg Council.
Prepare four custard cups, or ramekins (those cute little CorningWare white fluted cups), or your average greased muffin tins, with or without greased cupcake liners.
Preheat oven to 350 degrees.
Ingredients
2 tablespoons of butter, melted
1 cup of crushed cornflakes
4 eggs
4 tablespoons of milk or cream
(to taste) salt/pepper
Crush cornflakes well in sealable plastic bag, using your hand, bottom of a glass or a rolling pin. Combine melted butter and cornflakes in the bag.
Press cornflakes on sides and bottom of four ramekins, custrd cups or muffin tins. It's not an exact science, so don't worry about messing it up.
Break one egg in the hollow of the cornflakes in each cup. Pour 1 tablespoon of milk or cream on top of each; season with salt and pepper.
Bake 15 minutes (for softer yolks) or 20 minutes for a more solid yolk until eggs are set. The thickness of the container will affect the cooking time, so prick one yolk to see if it's what you want.
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This could make four servings of one cup each, but many people would consider a two-egg serving more normal, so it would be two servings.
