Shirred Eggs
Shirred eggs, also known as baked eggs, are a simple yet elegant dish perfect for breakfast or brunch. This recipe features eggs baked in cream and topped with cheese, resulting in a creamy, flavorful treat.
Equipment
- 2 ramekins
- 1 baking dish
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup grated cheese (such as cheddar or Gruyère)
- 1 tablespoon fresh chives, chopped Optional
- to taste salt
- to taste pepper
- for greasing butter
Instructions
- Preheat the oven to 375°F (190°C).
- Grease the ramekins with butter to prevent sticking.
- In a bowl, whisk together the heavy cream, salt, and pepper.
- Pour an equal amount of the cream mixture into each ramekin, filling it about halfway.
- Gently crack two eggs into each ramekin, being careful not to break the yolks.
- Sprinkle the grated cheese evenly over the top of each ramekin.
- Place the ramekins in a baking dish and fill the dish with water until it reaches halfway up the sides of the ramekins.
- Carefully place the baking dish in the preheated oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove the baking dish from the oven and let the ramekins cool for a minute before garnishing with chopped chives, if desired.
- Serve immediately, ideally with crusty bread for dipping.
Notes
You can customize this recipe by adding sautéed vegetables, cooked bacon, or herbs to the cream mixture before adding the eggs.
If you prefer firmer yolks, extend the baking time by a couple of minutes.
Serve immediately, ideally with crusty bread for dipping.