Baked Shirred Eggs
4 tablespoons heavy cream (milk works too)
2 tablespoons shredded mozzarella cheese
1 tablespoon chopped sun-dried tomatoes
Salt and pepper
- Preheat oven to 425°F. Lightly grease a 6 inch ramekin. You can use a smaller size and adjust your cooking time for desired egg consistency.
- Crack the eggs into the ramekin and pour the milk onto the eggs. Sprinkle the sun-dried tomatoes and cheese into the ramekin. Season with Italian seasoning, salt, and pepper as desired.
- Bake for 12 to 15 minutes (12 for a very runny yolk, 15 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toasted bread. Eggs will continue to set up as you eat, so get them to the table as soon as possible.