Individual Baked Basque Eggs

1. Pre-heat oven to 450 degrees. Lightly oil the inside of 2 individual-sized casserole dishes or ramekins. (If using ramekins, the recipe might serve more as ramekins are smaller).

2. Add half the diced veggies (peppers, tomatoes and onions), half the garlic and half the herb blend to each dish.

3. Mix together the melted butter and milk. Add half the mixture to each ramekin.

4. Place each ramekin on a baking sheet and place in pre-heated oven for 5 minutes.

5. While ramekins are in the oven, crack two eggs into a small dish, careful not to crack the yolks. Remove the ramekins from the oven and gently slide the eggs into one of the ramekins. Repeat the process with the other two eggs and the second ramekin.

6. Sprinkle salt and pepper and more herbs over both ramekins and return to the oven. Bake for another 8-10 minutes. Eggs will be slightly runny. Cover with foil or place the lid on the casseroles and let sit for a couple minutes while you prepare toast or make tea, or whatever it is you do in the morning! If you prefer your yolks firmer, bake for a couple extra minutes.