RECIPE | Shirred Eggs

Inspired by the copious amount of amazing farm fresh eggs available at the market each weekend, I went looking for a quick and easy way to prepare them suitable for either a single person or a large family. I landed upon dozens of recipes for shirred eggs all with a similar approach as the one below. They seem a bit like a deconstructed quiche with eggs reminiscent of poached eggs. The beauty being that you can easily customize each dish to personal tastes. Imagine a prep line with a variety of meats, vegetables, cheeses, and seasonings line up along a buffet along with numerous prepared ramekins filled with the basic ingredients for your guests to season as they want before placing in oven. Baking time was the only issue I encountered while testing this recipe. I think it actually needs to bake longer than noted to achieve desired consistency. I am going to try water bath next to see whether  that makes a difference. If you give this recipe a try, let us know your thoughts by posting a note in the comment section below. Have any tips or tricks that work for you? We'd love to hear those too! Note1 | the order of ingredients is important for even cooking and desired consistency. Note2 | don't overdo it with the fillings as that can effect cook time. Note3 | filling ingredients should be fully cooked since oven temperature and time are not sufficient to cook them.   Note 4 | due to small amount of filling and need for them to be cooked, this dish is a great way to use up leftovers. Variation1 | heavy cream  + pink Himalayan sea salt + rainbow cracked pepper + blue cheese + diced ham Variation2 | heavy cream + fresh rosemary + sweet potato tots + diced ham

Shirred Eggs

CATEGORIES: Eggs, Breakfast, Brunch, Baking

photo courtesy of

Total Time: 25 min Prep: 5-10 min Cook: 12-15 min Level: Easy   Ingredients 1.4 tsp softened butter 2 tsps heavy cream 2 eggs salt + pepper to taste 1 tsp minced herbs 1 tsp grated cheese


Preheat oven to 325 degrees F (165 degrees C). Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking the yolks. Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Serve immediately. Recipe courtesy of

return to blog home  

Leave a Reply

Your email address will not be published. Required fields are marked *