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This recipe is for 2 serves.
- 1 tablespoon butter
- 3 tablespoons finely chopped onion
- 4 cups fresh or frozen corn kernels
- 1½ cups whole milk or half-and-half
- salt and freshly ground black pepper, to taste
- 1 tablespoon finely minced fresh basil
- 4 or 8 eggs (1 or 2 per person)
- 2 tablespoons butter
- Preheat the oven to 400°F (205°C).
- Butter 4 individual earthenware dishes or 1 large one.
- Melt the butter in a medium saucepan over low heat.
- Add the onion and sauté until softened but not browned, 4 minutes.
- Add the corn and milk.
- Bring to a boil, reduce the heat, and simmer, uncovered, stirring occasionally, until the corn is tender and most of the liquid is absorbed, 10 to 15 minutes (frozen corn will take a little longer than fresh because it releases more water).
- Season generously with salt, black pepper, and basil (the dish can be prepared in advance up to this point. Reheat the corn mixture, adding a little milk if necessary, before continuing).
- Spoon the corn mixture evenly into the prepared dishes.
- Make an indentation in the corn mixture in the center of each dish for the eggs.
- Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation.
- Season with salt and black pepper, and dot with the butter.
- Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft.
- Serve immediately.