SHIRRED EGGS
Shirred or baked eggs are an easy and elegant way to cook eggs for breakfast or brunch. Top with a little cream and Parmesan cheese for an even more divine dish.
Categories Breakfast
Time 20m
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Brush 4 ovenproof ramekins with melted butter. Crack one egg into each ramekin; top evenly with cream, Parmesan, salt and pepper.
- Bake for 12 to 15 minutes in 350°F (180°C) oven or until egg whites are just set and yolks are still slightly runny (or cook to desired doneness). Serve with toast.
Nutrition Facts :
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
Provided by Food Network
Yield 4 portions
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees.
- Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
- Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
- Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
- Serve with toasted brioche or croissants.
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
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.
SHIRRED EGGS
Provided by Jonathan Reynolds
Categories brunch, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
- Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
- Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
- Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 379 milligrams, Sugar 2 grams, TransFat 0 grams
SLOPPY JOE SHIRRED EGGS WITH SPINACH
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Provided by Vivian Howard
Categories The Way We're Cooking Now Dinner turkey Quick & Easy Onion Carrot Tomato Egg Spinach Dairy Free Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows.
- In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
- Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
- Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
- Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
- Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
- To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.
SHIRRED EGGS
Sometimes you just need the taste of some eggs cooked in butter or cream. Shirred eggs fit the bill: They're baked in hot fat or heavy cream. At Bubby's, we use either butter or bacon fat. They are baked in the same dish in which they will be served-a 4-inch oval ceramic ramekin is perfect.
Yield serves 1
Number Of Ingredients 3
Steps:
- Preheat the oven to 375°F.
- Place the melted butter, bacon fat, or heavy cream in a 4-ounce ovenproof oval ceramic ramekin. Place the ramekin in the oven for about 30 seconds to warm it. Crack the eggs into the warm butter, season with salt and pepper, and immediately place the ramekin in the oven.
- Bake the eggs for 4 to 8 minutes, depending upon how done you like them.
SHIRRED/SHEARED EGGS
Shirred eggs are baked in a small dish with a covering of cream or milk and often topped with buttered bread crumbs. The whites of the finished dish are firm while the yolks are usually still soft. This is an excellent recipe that can either be eaten right from the dish it was cooked in or served over toasted english muffins.
Provided by deerheart
Categories Breakfast
Time 20m
Yield 3 ramekins, 3 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 375.
- Grease the inside of 3 ramekins or similar small baking dishs and set aside.
- Mix the bread crumbs and butter together until well combined and then set aside.
- Crack your eggs putting two at a time into each of your ramekins. Add two tablespoons of the heavy cream to each dish over the eggs. Sprinkle salt and pepper to taste. Take the buttered crumbs and sprinkle them over the eggs lightly.
- Bake in the oven for about 15 minutes. You want the whites to cook firm but the yolk to stay just a little runny.
Nutrition Facts : Calories 320, Fat 25.4, SaturatedFat 12.6, Cholesterol 474.3, Sodium 244.5, Carbohydrate 8.1, Fiber 0.4, Sugar 1.4, Protein 14.4
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