Shirred Eggs
Classic Shirred Eggs baked with cream and butter for a silky, elegant breakfast. Simple oven recipe perfect for brunch.
Ingredients
- 4 large eggs
- 4 tablespoons heavy cream
- 2 teaspoons unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives chopped (optional)
Instructions
- Preheat oven to 375°F. Lightly butter two small ramekins and add 1 teaspoon butter to each. Crack two eggs into each ramekin carefully. Pour 2 tablespoons of heavy cream over each portion. Season with salt and black pepper. Place ramekins in a baking dish and add hot water halfway up the sides of the ramekins. Bake for 12–15 minutes until whites are set and yolks remain slightly soft. Remove carefully and garnish with fresh chives. Serve immediately with toasted bread.
Notes
Use a water bath for gentler cooking and creamier texture. Monitor closely after 10 minutes to avoid overcooking. Best served fresh for optimal texture.