Recipes from the Potash Bros. Kitchen to You

1-12 eggs
Heavy cream
Salt
Pepper
Butter

Preheat oven to 350 degrees.  Butter a 4-ounce ramekin and sprinkle it with salt and pepper.  Crack into it 1 egg. Drizzle 2 tsp. heavy cream over the top.  Bake in a water bath until the white is firm and the yolk is thickened, about 15 minutes.  Serve directly from ramekin.  You can add an assortment of ingredients to this basic dish, such as sauteed vegetables, ham, cooked sausage, smoked salmon, cheese or sauces.  You can also use different baking cups, such as custard cups, ovenproof coffee cups, dessert bowls, small au gratin dishes, or muffin tins to make baked eggs for a crowd.

8 slices white bread cut in cubes
1 lb pork sausage, cooked, crumbled
1 1/2 c grated cheddar cheese
10 large eggs
2 c whole milk
2 tsp dry mustard
1 tsp salt
Pepper to taste

Grease a 13 x 9 glass baking dish.  Cover the bottom with bread cubes.  Top with sausage and cheese.  Beat the eggs with the milk, mustard, and salt.  Season with pepper and pour over the sausage misture.  Cover and refrigerate overnight.  In the morning preheat oven to 350 degrees.  Uncover and bake casserole until its puffed and the cetner is set, about 30 minutes.  Enjoy!