Once you go shirred, you’ll never fry an egg again!
“Shirred” eggs are essentially baked eggs with the addition of cream, fresh herbs, and a little cheese. There are endless variations on additional ingredients, and you can modify the recipe with what you have on hand or prefer. The dish is simple to make, but will absolutely wow you with flavor, elegance and texture. The preparation requires a little forethought, and slightly more effort (although hardly!) than turning on the flame for a fried egg. However, the resulting dish is the grand dame of savory breakfasts.
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices
1. Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).
2. Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.
3. Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is ‘set’ to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.
• You can make shirred eggs on a larger scale with many eggs in a big casserole dish, cooking times may need a little adjustment, but this is a nice idea for a weekend brunch.
• Additional ingredient ideas: caramelized onions, chopped olives, sauteed mushrooms, snippets of chives or green onions, bell pepper slivers, diced tomatoes, and goat cheese are all great in eggs cocotte.
recipe from: thekitchn.com