SHIRRED EGGS
Steps:
- Heat oven to 375 degrees F.
- Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
- Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
SHIRRED EGGS
I love it when my husband makes these for us! He found the recipe in Sunset magazine. Note: The recipe is for individual servings. Increase according to however many you plan to serve. Enjoy!
Provided by SwissItalian
Categories Breakfast
Time 17m
Yield 1 ramekin, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Generously coat a 6-oz. ramekin with the butter.
- Pour the whipping cream into bottom of ramekin.
- Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary.
- Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika.
- Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.)
- Let sit 2 to 3 minutes to set and serve immediately.
- Note: For easier oven transfer, set ramekins on a large baking pan.
Nutrition Facts : Calories 211.8, Fat 16, SaturatedFat 6.9, Cholesterol 443.6, Sodium 227, Carbohydrate 1.3, Sugar 0.8, Protein 14.8
SHIRRED EGGS
Make and share this Shirred Eggs recipe from Food.com.
Provided by littlemafia
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven. To 375 degrees F.
- Melt the butter in a small heat proof dish.
- Crack the eggs into the dish and bake for 10-15 minutes.
- The whites should be cooked, but not hard.
- Serve with toast.
Nutrition Facts : Calories 244.8, Fat 21, SaturatedFat 10.4, Cholesterol 402.5, Sodium 243.4, Carbohydrate 0.7, Sugar 0.4, Protein 12.7
SHIRRED EGGS
These delicious eggs are baked with cream, chives, and Parmesan cheese.
Provided by rd12498
Categories Breakfast and Brunch Eggs
Time 25m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
- Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 1.2 g, Cholesterol 390.1 mg, Fat 15.2 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 0.8 g
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- Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
- Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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