Huevos con Pilco de Choclo

Description
This recipe is for 2 serves.

Ingredients

 * 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

Directions

 * 1) Preheat the oven to 400°F (205°C).
 * 2) Butter 4 individual earthenware dishes or 1 large one.
 * 3) Melt the butter in a medium saucepan over low heat.
 * 4) Add the onion and sauté until softened but not browned, 4 minutes.
 * 5) Add the corn and milk.
 * 6) 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).
 * 7) 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).
 * 8) Spoon the corn mixture evenly into the prepared dishes.
 * 9) Make an indentation in the corn mixture in the center of each dish for the eggs.
 * 10) Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation.
 * 11) Season with salt and black pepper, and dot with the butter.
 * 12) Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft.
 * 13) Serve immediately.