The quicker and easier breakfast is, the better. Eggs are our go-to breakfast since theyâ€™re an inexpensive and healthy protein source that can be cooked quickly. It doesnâ€™t take long though until we get tired of the typical fried or scrambled approach.
Shirred eggs are a new (and kind of fancy) spin on breakfast eggs. If you havenâ€™t heard of them, youâ€™re going to love this new take on a classic staple!
Shirred eggs are a simple baked egg dish that is delicious for breakfast, brunch, lunch, and sometimes even dinner. Traditionally, they are cooked in a flat bottomed dish called a shirrer (hence the name). They are now more commonly cooked in any of several different types of dishes from ramekins to gratin dishes, but the name has stuck.
Many people mistake shirred eggs for a similar dish, eggs en cocotte, which are baked in a ramekin that is placed in a water bath (also called a bain-marie). Who knew there were so many ways to make eggs!
This dish is incredibly simple, but at the same time feels very fancy. Hereâ€™s how itâ€™s made:
Thatâ€™s it! I told you it was simple.
These are almost always served in the dish that they are cooked in, which is why I like to use ramekins. If you donâ€™t have them, any dish that is oven-safe and about 6 ounces will workâ€¦ even small mason jars! However, I do recommend investing in some ramekins at some point. Theyâ€™re fairly inexpensive and perfect for other dishes like panna cotta or mini-quiche.
p.s. If youâ€™re wondering about the fat content in this recipe, our family doesnâ€™t shy away from healthy fats from pastured eggs and grass-fed dairy for these reasons.
Make this simple, but elegant breakfast by cooking eggs with cream, chives, and cheese in a ramekin in the oven.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Preheat oven to 350Â°F.
Crack 2 eggs into each ramekin.
Add 2 tablespoons of heavy cream to each dish.
Sprinkle each with salt, pepper, chives, and Parmesan cheese.
Bake in the preheated oven for approximately 12 minutes until the yolks are still soft, but set.
Add the cheddar cheese evenly among dishes and return to oven until just melted.
Let sit for a few minutes before serving.
Try adding a slice of ham to the bottom of the dish before adding the eggs!
Serving: 1ramekin | Calories: 321kcal | Carbohydrates: 2g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 392mg | Sodium: 434mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg
If you eat eggs as frequently as my family does, you might enjoy some more egg-based recipe ideas:
Have you tried shirred eggs before? What is your go-to simple breakfast recipe?