Shirred Eggs

Shirred eggs are the easiest fancy meal you’ll ever make.

I’m not a breakfast person traditionally, however, I will make exceptions for greatness. I struggle with American breakfasts, simply because of how sugary many of the foods are. It feels like just eating crap for breakfast, whereas in other countries, you eat actual food for breakfast. Shirred eggs are the solution to that conundrum.

I make this dish for nearly any fancy brunch I host, simply because it’s incredibly easy, scalable, and always impresses people. And not only that but it’s pretty to look at and tastes phenomenal.

I feel like I grew up in the stone age half the time when I say things like – When I was growing up in India your eggs came in the following ways: boiled, fried, scambled, or in an omelette, but it’s true! We didn’t do fancy things with our eggs like put in butter, cheese, and then think…ooo let’s bake it. So I’m proud to say, “Look how posh I am now with my baked eggs”. The best part about this recipe is just how easy it is to follow and make. Inevitably, my beef with cooking blogs is that the blogger tells you their entire life story and how to chop a tomato, step by step, so by the time you get to the recipe, you’re well over life. I trust all of you can sort out how to make big tomato smaller tomato. Lastly, there is no hard and fast rule to this recipe, it’s a bit of do as you please. The only thing that matters is the order of operations. So if you want more bacon – I say, “You do you.” Want four types of cheese, Nash says, “Che-heee-heeese!” That said, I do fancy a nice cup of very precisely made earl grey. So on to the recipe.

Looking for a few more breakfast ideas? Try these:

Shirred Eggs

Course: BreakfastCuisine: American, Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

14

minutes

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp butter

• 2 strips of bacon

• 4 small mushrooms, sliced thinly

• 4 eggs

• Salt, to taste

• Black pepper, to taste

• 1 1/2 stalks of green onion, just the chive portion, minced

• 6 tbsp heavy whipping cream

• 6 tbsp of grated cheese (dealer’s choice)

Directions

• Set oven to 350 degrees.
• Place 1/2 tbsp of butter in each ramekin, and place in oven to melt the butter.
• In a medium skillet, par cook the bacon and cut into small bits.
• Once butter is melted, remove ramekins from oven and distribute bacon bits evenly.
• Place mushrooms in ramekins.
• Break one egg into each ramekin. Do this somewhat cautiously to avoid burning yourself, or breaking your egg yolk.
• Salt and pepper to taste.
• Place ramekins in center of oven for 7-9 minutes, or until the edges of the egg are starting to look cooked.
• Remove the ramekins from the oven and put in 1 1/2 tablespoon of heavy whipping cream, 1 1/2 tablespoons of cheese, and chives in each ramekin.
• Place ramekins back into the oven for an additional 7-9 minutes, or until cooked to desired consistency. I tend to take mine out around 7 minutes because the eggs do continue to cook even once out of the oven.
• Serve immediately with toast and bacon.

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