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Shirred eggs are a favorite 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 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 is 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 preventing 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, gently move the eggs to the center of the ramekin using a spoon to shift them.
- Sprinkle the eggs with green onions/chives, cheese, 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 flavor 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 a layer of cheese on top! The possibilities are endless.
Have you tried shirred eggs or have your own custom recipe?
Other great recipes to try:
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How to Make Shirred Eggs
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
- 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,
Nutrition
Kelly says
I like to top mine with crumble herb and garlic Boursin cheese before baking. Decadent!
Tim says
Made these this morning for breakfast. Delicious! Thanks for the recipe.
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!