Eggs to order

Baking eggs in the oven instead of preparing on the stovetop will free up the cook’s time to enjoy guests.

If cooking omelets for your crew makes you feel like a chef working a hotel brunch, take the buffet approach instead.

Fill ramekins with two eggs and a touch of heavy cream each, have your peeps pile on their toppings and slide them in the oven.

Vegetarians can reach for Peppadew peppers and wilted greens; omnivores can grab crispy bacon and mushrooms. And the host can fling off his or her apron, relax and enjoy.

Flex plan

Martha Stewart Living’s formula of 2 eggs, 1 teaspoon of heavy cream and ¼ cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash or tomatoes.

BAKED EGGS

4 teaspoons heavy cream

8 eggs

1 cup toppings (see below)

4 teaspoons crumbled feta or grated Parmigiano-Reggiano

Unsalted butter

Salt

Freshly ground pepper

Preheat oven to 400 degrees. Generously brush 4 shallow 6-inch gratin dishes, ramekins or small ovenproof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with kosher salt and freshly ground pepper. Sprinkle with ¼ cup toppings, such as drained Peppadew peppers, sautéed mushrooms and spinach (see additional recipes), cooked bacon and 1 teaspoon crumbled feta or grated Parmigiano-Reggiano. Repeat with remaining dishes.

Transfer assembled dishes to a rimmed baking sheet and bake until whites are just set and yolks are still soft, 9 to 11 minutes.

Serve with toasted English muffins or a crusty baguette.

SAUTÉED MUSHROOMS

In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of 1 pound mixed mushrooms, trimmed and thinly sliced. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning.

SAUTÉED SPINACH

In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.

More recipes and additional tips may be found online at www.marthastewart.com/everydayfood. Questions or comments may be sent to ask.martha@meredith.com.