Shirred Eggs

Shirred Eggs

48 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
rd12498
Recipe by  rd12498

“These delicious eggs are baked with cream, chives, and Parmesan cheese.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 serving

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.

Share It

Reviews (48)

Rate This Recipe
Joan B.
151

Joan B.

I like this recipe, but I have had some problems with this recipe in that the eggs aren't done enough or they are too tough. To solve this problem and make them perfect I first set the ramekin with the butter and cream only in simmering water. When the cream is hot, I break the eggs into it and put just a little cream on top of the eggs with the cheese. Then I place in the oven. This process helps to cook the eggs evenly and gets them just right. Hope this helps anyone who has had the same problem I've had.

pomplemousse
49

pomplemousse

Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even more from the one serving. I used 1 egg and 1 tablespoon of cream (well, sour cream as I don't have cream) then just sprinkled on salt, pepper, chives, and the parmesan. Didn't even measure those. Mine took longer than 12-15 min to bake--more like 20, and I had the oven on higher bc I was preheating for a bread I'm making. Otherwise, delicious and easy. A good way to make sunny side up eggs without frying. Served with pita bread and it was great. Could easily be made for a number of people using muffin tins.

RudyGadsden
39

RudyGadsden

This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red onion for the chives and topping it off with a thin bits of smoked salmon. Wonderful combination served with a slice of tomato.

More Reviews

Similar Recipes

Scrambled Eggs Done Right
(393)

Scrambled Eggs Done Right

Simple Deviled Eggs
(55)

Simple Deviled Eggs

Egg in a Cup
(39)

Egg in a Cup

Curry Cheddar Scrambled Eggs
(24)

Curry Cheddar Scrambled Eggs

Eggs on the Grill
(15)

Eggs on the Grill

Chef John's Poached Eggs
(7)

Chef John's Poached Eggs

Nutrition

Amount Per Serving (1 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 441 mg
  • 147%
  • Sodium
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Japanese Tamago Egg

>

next recipe:

Scrambled Eggs Done Right