As Mark Bittman demonstrates, baked eggs are The Simplest Egg, Yet the Most Elegant.
You just need an egg and practically anything else for a superb dish. For example, here’s his recipe: Recipe: Baked Egg With Prosciutto and Tomato – New York Times. Here’s another one with bacon: Stacey Snacks: Baked Eggs in Bacon Baskets. This morning I lined muffin tins with cold cuts (turkey slices) and then followed Stacey’s examples.
If you want eggs sunnyside up for dipping in, you can substitute baked eggs and cook them for around 10 minutes and you will get a perfectly running york with cooked whites that look much nicer than those in the pan. Plus there is the added treat of whatever you lined the pan with.
You can also saute anything you like and then serve it topped with such an egg and you have a wonderful dish.
Best of all, it’s so easy: even people who hate to cook can bake an egg. I did mine in a toaster oven and it comes out well.
You may want to experiment first before you make this for others. 375 is a good temperature to cook the eggs in, and with my toaster oven, 10 minutes yielded a very runny egg. Next time I will aim for 12 minutes. Eggs require attention for best results, but the results are worth it.