Description
This classic Shirred Eggs recipe features eggs baked in a buttered ramekin with creamy heavy cream, fresh chives, and Parmesan cheese. Perfectly set whites with luscious runny yolks make for a simple yet elegant breakfast or brunch dish ready in just 20 minutes.
Ingredients
Egg Mixture
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct baking temperature for the eggs.
- Prepare Ramekin: Grease a 6-ounce ramekin thoroughly with the unsalted butter, coating both the bottom and sides to prevent sticking and add flavor.
- Add Cream and Eggs: Pour the heavy cream into the ramekin. Crack the eggs gently on top of the cream, taking care not to break the yolks for the desired runny texture.
- Season: Sprinkle salt and freshly ground black pepper over the eggs according to your taste. Then add the minced fresh chives and evenly dust the grated Parmesan cheese on top.
- Bake: Place the ramekin on a baking sheet to catch any spills and bake in the preheated oven. Bake until the egg whites are set but the yolks remain runny, approximately 12 to 15 minutes.
- Rest and Serve: Remove the ramekin from the oven and allow the eggs to rest for a couple of minutes before serving to let the dish settle and cool slightly.
Notes
- Use fresh eggs for best texture and flavor.
- If you prefer firmer yolks, extend baking time by a few minutes but watch closely.
- You can substitute Parmesan cheese with other hard cheeses like Gruyère or Pecorino for different flavor profiles.
- Serve with toasted bread or fresh greens for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
