I love ramekins; not like how I love bacon, but more similarly of how a flower loves the rain. As bothersome as they can be to clean, I try to use them as often as possible. They're ultra-manageable, create perfect portions, and give a satisfying sense of ownership. With a little ingenuity, anyone can take advantage of these underused vessels.
I started using ramekins for entertainment purposes. They are an excellent way to create personalized packages for a group of people. Unlike throwing a nacho platter in the middle of starving scavengers, every guest feels special for getting their own dish. Everyone will be sold on the dish before they taste it--and 87% of the time feel guilty for the extra effort they think I made, but didn't.
This week, I built a brunch menu around ramekins. Many family style dishes are brunch appropriate, however I wanted to serve duck eggs sunny side up to take advantage of the rich yolk--which is a terrifying feat to do perfectly for a number of guests. Of course, a family style platter of scrambled eggs would be easier, but that would ruin my guest retention rate.