It definitely looks 100x better than my first baked eggs attempt which involved very flat, dry eggs in ramekins, one of which had a sort of bizarre bubble like growth on it; I was saving that whole debacle for one of my kitchen disasters posts except that I never got around to it, so here you go:
Since a year or so has elapsed, I thought I'd get right back in there. I was partly inspired by my previously made Fancy Schmancy Springtime Eggs, a rare Pinterest attempt that worked pretty much like they said it would:
ANYWAYS... back to this weekend's brunch. I started with half a pepper, this sort of strange looking white bell pepper is some kind of Long Island pepper that I am entirely unable to find on the internet, but which exists in large piles at my produce stand. It is not quite as sweet as a red or yellow pepper but not as tart as green- you could use basically any pepper of your choice but colored yellow/orange/red would taste better.
You might notice that there is suddenly tinfoil in the picture- I used that to brace the pepper so it didn't roll and dump egg everywhere. I sprinkled the top with sea salt, pepper, rosemary, and parmesan cheese.
I cooked the eggs in a 400 degree oven- it really took a lot longer than I would have expected- about 35 minutes for the eggs to cook through. I would recommend checking the eggs frequently (just poke them- you want to be sure the white is set all the way through so that should be pretty firm). I don't like extremely runny yolks, so mine were a bit more on the done side.
Although it took a while to bake, this looked great- definitely brunch-worthy. In addition, it makes almost everyone happy- the vegetarians, the low carbers, the paleos, the gluten frees- this, my friends, is a people pleaser. I think the vegans are out of luck, but that's about it. Give it a try!
I had it with some avocado, and a side of mango with lime (mmmmmmmmmm).