Thursday, April 12, 2012

Baked Shirred Eggs

Shirred eggs are basically baked eggs with a little cream, herbs, and cheese.  There are endless variations and it's easy to toss in whatever you find in your pantry.  We happened to have some sun-dried tomatoes, shredded mozzarella, and italian herbs. You can add onions or fresh herbs or even some smoked meat if you like.  The yolks came out soft like an over easy egg, making it perfect to sop up with a toasted slice of crusty bread.  This is a relatively quick and easy breakfast.  You can give each person their own ramekin with one egg or bake multiple eggs in a larger ramekin as we did.

Baked Shirred Eggs
serves 2

4 eggs
4 tablespoons heavy cream (milk works too)
2 tablespoons shredded mozzarella cheese
1 tablespoon chopped sun-dried tomatoes
Italian seasoning
Salt and pepper
  1. 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.
  2. 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. 
  3. 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.

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