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How to Make Shirred Eggs

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Shirred Eggs
Shirred Eggs

Shirred eggs are a favourite comfort food of mine and it looks like the rest of the world is finally starting to appreciate them too. But if this is the first time you’ve heard of this best-kept brekkie secret, you’re not alone. 

I’ve seen shirred egg options pop up on a few restaurant breakfast/brunch menus lately so they might be available in your local cafe right now. I prefer to cook mine at home so I’m going to share the shirred eggs recipe I use whenever I get the munchies – day or night!

What Are Shirred Eggs?

“Shirred” is basically a fancy name for “baked”. This yummy snack was super popular in the 19th/20th century and it’s having a bit of a revival right now (yay!). Traditionally, the eggs are baked in a flat dish with cream, but there are lots of variations depending on your tastes. Shirred eggs are also super easy to cook so you definitely don’t need to be a Jamie Oliver in the kitchen to try them out!

Are Shirred Eggs Healthy?

We all know that eggs are jam-packed with nutrients; they’re low in calories, high in protein, and can have further health benefits such as the prevention of muscle loss as you age. Sounds good, right? But what about shirred eggs? Well, the clue is in the cream. If you go easy on the cream (2 teaspoons per serving is enough), these eggs are low carb, keto friendly, and the perfect addition to a healthy diet.

Minimal Effort Required!

If you can scramble eggs, you can “shir” them. This shirred eggs recipe is simple to follow and super versatile, so there’s no excuse not to give it a go! 

How To Make Shirred Eggs

  • Preheat your oven to 325 F
  • Rub the inside of (2) 6 ounce ramekins with the butter
  • Divide the cream between the two ramekins
  • Crack two eggs on top of the cream into each ramekin, without breaking the yolks
  • If needed, move the eggs to the center of the ramekin using a spoon gently to shift them
  • Sprinkle the eggs with the green onions/chives, cheese and salt and pepper
  • Bake in the preheated oven until the whites of the eggs have set and the yolks are still soft, around 15-17 minutes
  • Remove the eggs from the oven
  • Let the eggs sit for 2-3 minutes to set before serving!

Shirred Eggs Flavour Variations

Adding some variations to your shirred eggs recipe is a great way to get an extra boost of flavour from this delicious snack. Some people enjoy shirred eggs cooked with bacon or minced vegetables. Or, if you’re a cheese addict like me, try melting as layer of cheese on top! The possibilities are endless.

Have you tried shirred eggs or do you have your own custom recipe?

Other great recipes to try:

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How to Make Shirred Eggs

How to make creamy, decadent shirred eggs for breakfast - or any time! These eggs are low carb and Keto friendly.

5 from 1 vote
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Breakfast
Cuisine
American
Servings
2
Calories
199
Author
Karlynn Johnston

Ingredients

  • 1 teaspoon softened butter
  • 4 teaspoons heavy cream
  • 4 eggs
  • 2 teaspoon minced fresh chives
  • 2 teaspoon grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F.
  2. Rub the inside of (2) 6 ounce ramekins with the butter.
  3. Divide the cream between the two ramekins.
  4. Crack two eggs on top of the cream into each ramekin, without breaking the yolks.
  5. If needed, move the eggs to the center of the ramekin using a spoon gently to shift them.
  6. Sprinkle the eggs with the green onions/chives, cheese and salt and pepper.
  7. Bake in the preheated oven until the whites of the eggs have set and the yolks are still soft, around 15-17 minutes
  8. Remove the eggs from the oven.
  9. Let the eggs sit for 2-3 minutes to set before serving,

Nutrition Information

Calories: 199kcal, Carbohydrates: 1g, Protein: 13g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 350mg, Sodium: 221mg, Potassium: 121mg, Vitamin A: 14.6%, Calcium: 11%, Iron: 8.6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Eggs Low carb

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Comments & Recipe Tips Share a tip or comment!

  1. Emily N Pritchard says

    Oh I love this! I’m going to make this tomorrow morning, for sure, because I’ve been trying to reduce how much fat I consume, and I think I’ll probably reduce the cream a bit, but beside that it doesn’t require the butter I usually use for scrambled eggs. I’d never thought of baking eggs before, and I love a new reason to use my ramekins, so thank you!

    • adablakeley says

      Love new ways to eat eggs! Eggs are my favorite protein lately, since they’re super cheap and I’m trying to cook on a budget. I may sub the cream with some nonfat milk, maybe, or some half and half if I want a liiiittle creamy. Thank you so much for the idea, and I can’t wait to try!

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