Shirred Eggs

Bet you thought I was done with egg posts! Wrong, there are so many ways to cook eggs! I had never baked an egg this way, as I assumed the yoke would cook through and be gross. It doesn’t! It’s so decadent and easy, really great at home brunch treat. It can be dolled up with veggies, or meats or left as is. I added some chopped green onion and it was delicious.

According to the recipe I used (How to Make Baked Eggs Any Way You Like) pouring cream over the yoke helps protect it from cooking too quickly. So you can’t skip it. And don’t skip buttering the ramekin either or your egg will stick to the bottom.

SHIRRED EGGS (BAKED)

1 large egg

1 tbsp. Heavy Cream

Up to 2oz of mix ins

Butter

Salt & pepper to taste

1. Preheat the oven to 375 degrees and butter the inside of an oven safe ramekin.

2. Add mix ins to ramekin and crack the egg over. Pour 1 tablespoon of cream over the whole top of the egg, especially yolk.

3. Bake for 8-10 minutes. Egg should look almost completely done. It will cook in the ramekin some so it’s ok if a little bit of white is still uncooked. Also melted butter and cream can make things look wetter and less done. Give the egg a little jiggle, yolk should jiggle but not the whole egg.

Fresh and foamy out of the oven.

Enjoy with toast soldiers.