When I was little, the newspaper in my hometown ran a weekly feature where kids would submit phrases into which the word "egg" had been cleverly incorporated. Every week I would read it and consider contributing. I never did. Being that I was not a big fan of eggs at the time, and that my family did not celebrate Easter in any capacity, this regular and vaguely disinterested pondering was, for a long time, the extent of my relationship to the food.
It was only much, much later in life that I realized the degree to which eggs could be incorporated into almost anything. Not just turns of phrase, but every conceivable kind of meal. Eggs benedict, burgers, grain salads, quiche: eggs seemed to be the pivotal ingredient in limitless cuisines. So for awhile I went nuts and tried to put them in everything, resulting in equal parts disaster and delight. Then, inspired by the plight of a miserably empty pantry one morning before work, I decided to reign in the unmitigated cree-egg-tivity (haw haw) and just do it straight for a second. Let the egg be an egg, like it was always meant to be. I decided to bake myself some! A little of this and a little of that later, I pulled out of the oven a right tasty egg dish. I look forward to making it for my friends with some frequency in the future, but until that morning comes I will satisfy my urge to share as usual...via blog.
PS: Predictably, cooking an egg in a muffin tin makes it look like a muffin. This does not detract from their appeal in any way whatsoever.
You Will Need:
Whatever spices you damn well feel like
This is so simple it is literally painful. Preheat your oven to 350 degrees. Crack your eggs into each, individual muffin tin. Be careful so as not to break the yolks (unless you like it like that). Sprinkle the top with whatever spices of interest you have on hand. I used oregano, rosemary, salt, and pepper. Slide them into the oven, and let them back for approximately fifteen minutes. Upon removal, let them cool for a bit so you can pop them out without breaking them apart. Serve over fresh, cool slices of tomato.