1. Heat the oven to 350°F (175°C). Grease the inside of a small individual baking dish (ramekin, approximately 4 inches / 10 cm in diameter) thoroughly with softened butter.
2. Coat the bottom and sides of the prepared dish evenly with fine cracker crumbs, pressing gently so they adhere.
3. Break the egg into a small cup first, then gently slide it from the cup into the crumb-lined dish. This two-step transfer protects the yolk from breaking.
4. Season the egg lightly with salt and pepper. Combine remaining cracker crumbs with melted butter to make seasoned buttered crumbs, then spread them evenly over the egg.
5. Set the filled dish on a rimmed baking sheet or tin plate to allow easy, stable removal from the oven.
6. Bake at 350°F (175°C) for 12–16 minutes, until the egg white is fully set and opaque (no clear, jiggly areas remain) and the crumb topping is golden brown. The yolk may remain slightly soft at center if preferred; for a fully firm yolk, bake toward the upper end of the range.
7. VARIATION — Tomato-Baked Eggs: Cut a thin slice from the stem end of a small, firm tomato (about 3 inches / 7.5 cm in diameter). Scoop out the interior pulp with a spoon, leaving a shell about 1/4 inch (6 mm) thick. Set the tomato shell in the prepared baking dish or directly on the lined baking sheet. Slip one egg inside, season with salt and pepper, top with buttered cracker crumbs, and bake at 350°F (175°C) for 18–22 minutes, until the egg white is fully set, the tomato walls are tender when pressed lightly with tongs, and the crumb topping is golden brown.
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