Especially when they’re served in individualized portions. Cute, right?

This dish is as easy as they come. Two eggs in each portion, a few diced tomatoes, and topped with a white cheddar cheese and Dijon mustard mixture before baking for 10 to 15 minutes. So few ingredients and so simple, but full of flavor. It’s amazing what a little Dijon mustard and some tangy white cheddar can do for eggs.

Or try it with spicy, hot, sweet mustard, or your favorite. I adore mustard and have at least 9 half-opened jars at all times. But it’s mindlessly easy and costs literally about 7 cents to make your own homemade mustard. Easiest DIY project ever. If you don’t have white cheddar, use what you have on hand or another favorite cheese like mozzarella, Fontina, Monterey Jack, pepper Jack, or gouda.

I used these small Le Creuset ramekins but if you don’t have something similar, try an 8×4-inch loaf pan. I haven’t tried it, but I’m fairly certain it will be a workable swap. Keep your eyes open for small oven-safe ramekins at places like Bed Bath & Beyond, Target, or TJ Maxx for about two bucks each. They’re handy to have around and as much as I’d love to collect LeCreuset in every size and color, it’s not exactly practical. Marshall’s to the rescue.

In my oven and with my ramekins, 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you’d find in a hard-boiled egg. Bake until your eggs are done to your liking. All ovens, ramekins, cheese used, and preferences vary, and so will baking times.

The eggs are comforting and will make you feel warm and cozy inside. Serve them with toast on homemade bread and a small salad for lunch or brinner. Or serve with French toast or pancakes for breakfast.

I love recipes where the cooking vessel and the eating vessel are one in the same. Less dishes, happier me.

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