Baked eggs, or shirred eggs, are great for breakfast, brunch or lunch. Based on a classic recipe where eggs have been baked with butter in a flat bottom dish, my adaptation uses parmesan cheese, heavy cream and a little less butter than traditional recipes use. They are simple yet elegant when served in individual ramekins. Not only are they delicious but they also provide you with a good source of protein.
One of the things I like about this recipe is that it’s a fuss free way to feed any number of people you choose. As long as you have enough ramekins you can easily feed a crowd. For this recipe I use 2 eggs per person, but you can use one egg per person and make this to serve 4, or adjust proportions to feed more people. I often make these for a quick and satisfying lunch served with warm buttered toast but they are yummy anytime of the day. I prefer my yolks to be fairly dippy so if you like your egg yolks on the firmer side simply cook them a little longer. Miam Nyam Nom!
Ingredients
- 4 Large eggs
- 2 Teaspoons unsalted butter, plus extra for buttering ramekins
- 2 Tablespoons fresh shredded parmesan cheese
- 4Â Teaspoons heavy cream
- 2Â Teaspoon fresh chives, snipped into small bits
- Coarse sea salt and ground black pepper to taste
Directions
- Preheat oven to 375 degrees f.
- Butter ramekins and then sprinkle the bottom of each with 1/2 Tablespoon of parmesan cheese and a little black pepper.
- Crack 2 eggs into each ramekin, spoon 2 teaspoons of heavy cream over each serving. Add salt and the remaining parmesan cheese and top each with 1 teaspoon of butter and 1 teaspoon chives.
- Bake until whites are set and yolk is at the desired doneness, about 13 to 15 minutes. Let stand for 2 minutes before serving, eggs will continue to cook while standing.
