Start by preheating your oven to 375°F (190°C). While that’s heating up, it’s the perfect time to get your baking sheet ready. This is key for making everything easier when it’s time to get those eggs in (and out) of the oven.

Grab two 4.5-inch ramekins and coat the insides with the ½ teaspoon of olive oil. Make sure to spread it around evenly; this step will help prevent the eggs from sticking and allow for an easy cleanup later.

Next up, gently crack two eggs into each greased ramekin. As you do this, take a moment to enjoy the sight of the yolks resting beautifully. It’s like sunshine captured in a dish! Just keep it simple here; there’s no need to overthink.

Sprinkle a bit of sea salt and freshly cracked black pepper over the eggs. Be generous, but remember not to overpower the natural flavor of the eggs, as you want them to shine through.

Now, it’s time to slide the baking sheet with the ramekins into the oven. Bake for 10 to 12 minutes, keeping a close eye on them as they approach that 10-minute mark. You want the whites to be just set while leaving the yolks nicely runny. The moment you see them starting to firm up but still look a bit wobbly is your cue to take them out. Trust me on this—nothing ruins baked eggs like overcooking!

Once you’ve removed the ramekins from the oven, let them cool for just a minute. Then, go wild with your toppings! Sprinkle on crumbled feta, a handful of chopped chives, or some sautéed asparagus. If you’re feeling adventurous, a dash of smoked paprika will bring in a lovely depth. Finish with microgreens for that gourmet touch.