“Shirred” Eggs is just another name for baked eggs, the “shirred” referring to the type of dish it was originally baked in. This Shirred Egg recipe is a pretty traditional version of this simple and reliable dish. It’s ready in minutes, costs pennies to prepare, and for something so uncomplicated, is very elegant. Who says frugal eating can’t be beautiful?
Eggs baked in a flat-bottomed ramekin and served in the same vessel. What could be simpler? And you just won’t believe the creamy, almost custard-like consistency of this dish. I have done a slight variation from the traditional, but it makes the dish a bit more hearty.
After buttering the inside of my ramekins, I placed a 1 inch thick slice of baguette (any crusty/hearty bread would do), cut to the size of the bottom of the dish. On top of that, I put 1 teaspoon of butter (a sliver the size of 1/3 of a tablespoon – if you’re looking at the markings on a stick of butter), and a tablespoon of heavy cream.
To the top of the bread, butter and cream, I added two eggs. Since you’ve cut the bread to fit the bottom of the ramekin, the eggs will be perfectly placed on top. I added a bit of salt, ground black pepper, 1 teaspoon of grated Parmesan cheese and some chopped chives.
The ramekins are baked in a 375°F oven for about 20 minutes (longer for a more set yolk).
Here’s the breakdown on cost based on my recent grocery purchases:
- Eggs (two per serving): $ .30
- 2 teaspoons butter: .04
- Bread .12
- 1 tablespoon heavy cream .05
- Parmesan cheese .05
- Chives .01
Total per serving: $ .57
That is unbelievably frugal! And it’s a lovely dish that can be served for breakfast, brunch, lunch or a light supper with a salad. You must try these!
- PER SERVING:
- Thick sliced bread, cut to the size and shape of the ramekin you're using
- 2 teaspoons butter, one to grease the ramekin and one for the bread
- 1 tablespoon heavy cream
- 2 large eggs
- 1 teaspoon grated Parmesan cheese
- ½ teaspoon snipped chives
- salt and ground black pepper, to taste
- Preheat the oven to 375°F.
- Use one teaspoon of butter to grease the inside of the ramekin.
- Place the slice of thick-cut bread into the bottom of the ramekin.
- Place the remaining teaspoon of butter on the bread and pour the tablespoon of heavy cream over that.
- Crack the eggs and place them on the top of the bread.
- Sprinkle with Parmesan cheese, chives, salt and pepper.
- Place the ramekin on a baking sheet and into the preheated oven.
- Bake for 20 minutes, or until the yolks are to your desired consistency (20 minutes allows for the whites to completely set and the yolks to still be runny).
- Remove from the oven and serve immediately in the ramekin in which it was baked.