Shirred (Baked) Eggs

Shirred Eggs, also referred to as baked eggs,are baked  in a flat-bottomed dish. 

Fancy enough for company but easy enough for everyday, this reliable dish that can be easily varied and adjusted. 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired 

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
   
   
   
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside.

Recipe without photos . . . 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside