I had these eggs at a lodge in Arkansas a couple of years ago on a fly fishing trip. So, with guest in my house and needing to prepare a dozen eggs to all be ready at the same time I decided to recreate the dish. They turned out fabulous and everyone enjoyed them.
- 12 eggs
- 1 cup of chopped fresh basil
- 1 cup of shredded Parmesan cheese
- 12 tablespoons of milk
- salted butter
- salt and pepper
Mix the basil and Parmesan cheese together then place equal amounts in the bottom of the muffin cups. Crack one egg into each of the muffin cups. Dot each with butter and 1 tablespoon of milk. Season with salt and pepper and bake for 15 to 20 minutes until fully cook.