Shirred Eggs

2 Shirred Eggs

Jul 08

Once you go Shirred you'll never go back to fried eggs! Pretty velvety egg dish and a real treat. This is the grown up version of Eggs and Soldiers if you remember your childhood when mom would make the soft boiled egg crack the top and you would dip your toast soldiers in it.

On 08/07/2012 (Sunday) at 10:47 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/273r55sx

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Details

Prep Time:
5 min
Cook Time:
12-15 min
Ready Time:
17 min

Servings

1 servings

Ingredients

2 large eggs
2 tablespoons heavy cream
tablespoon chopped chives or scallions
unsalted butter
few slices of mortadella or ham you can omit if you like
2 tablespoons grated sharp cheese of your choice I used extra sharp cheddar

Directions

Butter a 4 inch ramekin (you can use large tea cup or any other small bowl). Preheat the oven to 400 degrees.

Lay your slices meat on the bottom then add the heavy cream. Crack two eggs into the ramekin, add the chives of scallion followed by the grated sharp cheese.

Put the ramekin on a baking tray to make it easier to remove and bake for 12-15 min until the white has set and the yolk is still runny. You can adjust the time and doneness to your taste.

Serve with toast soldiers or I like low carb crackle bread with some melted Parmesan cheese on it.

Enjoy!

Benny

Filed in:

Eggs bake Breakfast & Brunch

World Food: British

2 Comments to Shirred Eggs

Maria Springer/Maja's Kitchen says:

02.07.13 at 16:34

Benny.....I do remember dipping into the soft boiled egg with a piece of bread that was cut like a Frenchfry.....but, I did not think you are old enough to remember that....
When I was a child I LOVED that kind of an egg....it was such a special treat....

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