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:
4 servings per container
- Amount Per ServingCalories288
- % Daily Value *
- Total Fat
- Saturated Fat 13.7g 69%
- Cholesterol 231mg 77%
- Sodium 436mg 19%
- Potassium 180mg 6%
- Total Carbohydrate
- Dietary Fiber 0.2g 1%
- Sugars 0.6g
- Protein 12.6g 26%
- Calcium 9%
- Iron 9%
- Vitamin D 342%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.