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Shirred Eggs

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Jamie Parchman | Magic Valley EC

Shirred eggs are simply eggs that are baked in a flat-bottomed gratin dish or a ramekin traditionally called a “shirrer,” typically with butter or cream. The addition of prosciutto (or your favorite ham) creates a heartier dish that can be served for brunch, lunch or dinner. “These eggs are super easy but look fancy,” Parchman says. “Whenever I bring them out, my family is thrilled.”

1/8 cup (1/4 stick) butter, softened
6 slices prosciutto
12 large eggs
3/4 cup heavy cream, or more to taste
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons Parmesan cheese
2 teaspoons finely chopped chives

1. Preheat oven to 375 degrees. Butter the bottoms and sides of six 6-ounce ramekins.

2. Line the bottom and sides of each ramekin with a slice of prosciutto, slicing as needed to cover the surface of the dish.

3. Crack 2 eggs into a small bowl, leaving yolks unbroken, then carefully pour the eggs into one of the ramekins. Repeat with remaining eggs and ramekins.

4. Pour 2–3 tablespoons of cream onto each egg, then sprinkle with salt, pepper, Parmesan and chives.

5. Place the ramekins on a baking sheet and bake 10–12 minutes. (Yolks should still be runny. Bake an additional 2–3 minutes if solid yolks are desired.)

6. Remove from oven and serve immediately.

Makes 6 servings.

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