Elegant, yet easy to prepare. If you haven’t tried to serve Shirred Eggs, now is the time!
This shirred egg recipe is just the ticket to use your culinary skills to impress anyone. Nothing could be simpler. Or cozier. This is the perfect protein option when you find yourself cooking for just one. This and a green salad with fruit would make a perfect supper. It’s also super easy to switch to preparing for two, at the last minute.
You’re going to love these individual servings of shirred eggs. And I’ve found that once I use the ramekins, I keep finding more recipes to try in the ramekins! The cleanup seems easier than frying or scrambling eggs, too. You can just pop the ramekins into the dishwasher.
Are Shirred Eggs Healthy?
This is a healthy egg dish. Baking rather than frying is always a healthier option, using less fat. You can make it dairy-free by replacing the cream with coconut cream. If you don’t like the coconut taste with eggs, but prefer dairy-free, try whisking a tablespoon of silken tofu with the same amount of soy milk, to replace the cream. Personally, I like the softness and taste of eggs scrambled with coconut cream, so using a bit of it in this recipe would suit me fine.
Why choose shirred eggs?
Serving shirred eggs is virtually fool-proof. Simply preheat the oven, butter the ramekin (previously called a shirrer) spoon in the cream, crack the eggs into it, season and bake. Then reap the compliments! This is definitely the way to go, if you have overnight guests. It seems like you fussed, but really you just know your stuff, around the kitchen!
You don’t need fancy ramekins if you don’t have them. Just oven-proof, flat-bottomed individual serving-size dishes. These are practically a dime a dozen at many stores. Another option is muffin tins.
INGREDIENTS
- 1/4 teaspoon unsalted butter
- 2 large eggs
- 2 teaspoons heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
INSTRUCTIONS
Preheat
Prepare oven and ramekin.
Assemble
Layer cream and eggs in ramekin; add seasonings.
Bake
Cook until whites are set; let rest before serving.
Devour!
FAQs & Tips
These are easy to prep in advance, not by days, but by hours. Any wanted additions can be sautéed and added to the buttered dish. Just crack the egg on top, and pop into the oven when needed. Toppings can also be added near or at the end of baking. Any egg dish is best served the same day of creation, and this recipe is so easy, that shouldn’t be a problem. It’s wise to only make as many as you’re sure you’ll need.
Yes! Cook the eggs until they are how you like them. Be sure the oven is up to temperature when you put the pan in with the ramekins. Then pull out how many you want to with runny yolks, after 12-15 minutes. Leave the remainder in for another 3 minutes for medium, and 5-7 minutes more for well-done.
Good question! This is simply a way to help the cook control the amount of salt in a dish. You may have a guest who is closely watching their salt intake.
Serving Suggestions
You’ll want a couple of other easy options to go along with your shirred eggs. Start with Breakfast Potatoes, offer some Air Fryer Breakfast Sausage, and be sure to provide sweet options such as Dessert Inspired Breakfast Toasts. Drinks are important for breakfast menus, too. Add in Banana Vanilla Orange Smoothies and Strawberry Juice for a breakfast feast!
For some more ramekin-based recipes, try Eggnog Egg Custard, Deep Dish Paleo Chocolate Chip Cookies or these Paleo Pumpkin Lava Cakes.
Shirred Eggs
Ingredients
- 1/4 teaspoon unsalted butter
- 2 large eggs
- 2 teaspoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
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Preheat the oven to 375°F (190°C).
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Grease a 6-ounce ramekin with butter, ensuring the bottom and sides are well coated.
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Pour the heavy cream into the ramekin and gently crack the eggs on top, being careful not to break the yolks.
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Season the eggs with salt and pepper, then sprinkle with minced chives and grated Parmesan cheese.
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Place the ramekin on a baking sheet and bake in the preheated oven until the egg whites are set but the yolks are still runny, about 12 to 15 minutes.
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Remove from the oven and let rest for a couple of minutes before serving.
Nutrition
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