Here is a recipe for Baked Eggs that I recently made from a previous issue of Sweet Paul. Its a simple recipe that has a beautiful finish.
Baked Eggs with Potatoes in Puff Pastry Cups
from Sweet Paul Magazine
1 package of puff pastry, defrosted (or six slices of bread)
1/2 Spanish Onion, chopped
2 tablespoons of olive oil
2 new potatoes, cut into 1/2 inch cubes (or 1 medium potato)
salt and pepper
freshly grated Parmesan cheese
Preheat oven to 400 degrees. Cut pastry into slightly larger squares than the muffin cups or ramekins. (I use a pizza cutter) Line the muffin cups or ramekins with the pastry. You can use bread here as an alternative to puff pastry. Pierce bottom and sides with a fork then brush the pastry with melted butter. Microwave Pastry for 30 seconds to one minute. Saute onion and potato in olive oil for a few minutes, then salt and pepper to taste. Spoon potato and onion into ramekins, then crack each egg over the potato mixture. Sprinkle with salt, then bake for 10-12 minutes or until egg is set to your preference. Serve with freshly grated Parmesan on top.