Shirred Eggs (Baked Eggs)

• 4 tablespoons unsalted butter
• 4 large eggs
• 1/2 cup grated Gruyère cheese
• 2 tablespoons heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives, for garnish

Steps

1. 1 Preheat oven to 375°F. Generously butter two ramekins with 2 tablespoons of butter.
2. 2 Crack an egg into each ramekin. Sprinkle cheese evenly over the eggs.
3. 3 Dollop 1 tablespoon of heavy cream over each egg.
4. 4 Season with salt and pepper.
5. 5 Place ramekins on a baking sheet and bake for 12-15 minutes, until whites are set but yolks are still runny.
6. 6 Carefully remove from oven and let cool for 1 minute.
7. 7 Garnish with chives and serve immediately.

Equipment

• Oven
• Baking sheet
• Ramekins

Variations

• Add a sprinkle of smoked paprika or a dash of hot sauce for a kick.
• Try substituting spinach or diced ham into the mix for added flavor.

Substitutions

• Use any grated melting cheese in place of Gruyère.
• Substitute milk for heavy cream if needed.

Pairings

• Pair with a cup of strong coffee or a fresh-squeezed orange juice.

Nutrition

Tips

• For extra richness, toast some crusty bread to serve alongside.
• Keep an eye on the eggs towards the end of baking to prevent overcooking.

Storage

These are best enjoyed fresh out of the oven, but can be stored in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: These do not freeze well due to the texture of the egg yolks.

Serving Suggestions

• Serve with toasted sourdough bread or a fresh green salad.

FAQ