This requires two 3/4-cup size soufflé-type or custard cups
       (Wal-Mart has them - they're handy for many things)
1 tablespoon butter, room temperature
1 pinch of garlic powder
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
Marinated artichoke heart quarters, drained well and patted dry
       (available in a jar, the 6.5-ounce size will do)
2 jumbo eggs
Parmesan cheese in the shaker container
Salt and pepper to taste
Preheat the oven to 400 degrees. Rub the bottoms and sides of two custard cups
with butter. Sprinkle them both with a small pinch of garlic powder (go for a
hint
of garlic). Then sprinkle them with moderate amounts of parsley and oregano.

Drain and pat dry six or eight artichoke pieces. Remove any outer leaves that you
think will be stringy or un-chewable. Heat them about a minute in the microwave,
and then arrange half of them in each cup.

Choose whether you want scrambled or whole eggs. For whole eggs, crack 1 egg
into each cup, careful not to break the yolk. For scrambled, whip one egg for each
cup and pour it over the hot ingredients. With an egg in each cup, sprinkle them
with salt, pepper, and Parmesan to taste.

Bake at 400 degrees until the eggs are softly set and cheese is golden, about 10
minutes. Don't under or over cook. Serve them immediately. Serves two.
The original was with artichoke hearts. Try
the variations at the end, and maybe make
two cups of different kinds for each person.
Variations
Try replacing the artichoke hearts with other
ingredients such as one of the following.
Your favorite cheese, shredded or ...
Finely chopped bacon or ...
Whole kernal corn or ...
Leaf spinach (maybe from leftovers)
The Breakfast Anytime Chef presents ...
Baked Eggs
at The Fatted Café
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