1/2 cup skim milk
4 eggs
Salt and pepper

Butter 4 small custard cups very lightly; spoon 2 tablespoons of the skim milk into each Break each egg into a cup, then slide into custard cup; sprinkle with salt and pepper. Bake in slow oven (325°F) 20 minutes, or until eggs are cooked as you like them. Serve in cups.