Description
Shirred Eggs is a classic French breakfast dish featuring eggs baked gently in a buttered ramekin with cream, topped with fresh chives and Parmesan cheese. The result is a creamy, rich egg dish with softly set whites and runny yolks, perfect for a comforting morning meal.
Ingredients
Scale
Egg Mixture
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the eggs.
- Prepare Ramekin: Grease a 6-ounce ramekin thoroughly with unsalted butter, covering both the bottom and sides to prevent sticking and add flavor.
- Add Cream and Eggs: Pour the heavy cream into the ramekin, then gently crack the two large eggs on top, ensuring the yolks remain intact for a perfect runny center.
- Season and Top: Season the eggs with salt and freshly ground black pepper to taste. Sprinkle the minced fresh chives and grated Parmesan cheese evenly over the top for added flavor and aroma.
- Bake the Eggs: Place the ramekin on a baking sheet and bake in the preheated oven for about 12 to 15 minutes, until the egg whites are set but the yolks remain runny.
- Rest and Serve: Remove the ramekin from the oven and allow it to rest for a couple of minutes before serving to let the dish settle slightly and enhance the flavors.
Notes
- Check eggs frequently starting at 12 minutes to prevent overcooking and maintain runny yolks.
- Use a 6-ounce ramekin for the best portion and even cooking.
- Fresh chives add a mild onion flavor; substitute with green onions if preferred.
- Parmesan cheese adds a savory depth; try other hard cheeses like Pecorino Romano for variation.
- Serve with toasted bread or a light salad for a complete breakfast.