Shirred Eggs

March 22, 2012Katie

It’s summer, my chicklets are home from college and we are cooking together often.


Kids coming, kids going, kids messing up every room in the house!  Dishes in the sink constantly!  The other day, there were 9 or 10 cups in the sink and only 3 of us in the house!  If anyone has suggestions for how to make kids use one cup all day, I’d love to hear it!   We buy those giant boxes of styrofoam cups at Sam’s but still…a sink full of cups! Grrr!

Anyway, Ms. Kayla wanted to make Shirred Eggs this morning so we broke out all the high fat content foods in our house and got started.  Kayla likes to cook, but sometimes she doesn’t hang around for all of the work because she gets easily distracted by her guitar, the dogs, or her cell phone.  But today she actually STUCK around! So I took advantage of time in the kitchen with her.  Love my kitchen time with my favorite redhead!

Pre-heat your oven to 350 degrees.  You will need some ramekins (small dishes that are oven safe) or you can actually do a big pan of these also.   Ramekins are really fun tho!  I think ours are 6 oz. ramekins.

Spray the ramekin with cooking spray.  To begin, grate a block of swiss cheese. If you have extra, just pop it into a freezer bag and save it for next time.

Take your ramekin and add 1/3 cup of the shredded swiss cheese to the bottom of the bowl.

Cube up some ham or canadian bacon and add it to the cheese. Again, about 1/3 cup.

You can also use bacon.  We tried that once when we were out of ham and it was great!  ”Fluff” the two together so they’re evenly distributed.  With your fingers make a well (an indention) in the center of this mixture  and crack one or two eggs into the hollowed out well.  Big guys sometimes like bigger portions, ya know.

If you have a picky eater who doesn’t like whole egg yolks like we do, you can also scramble the eggs first before you pour them in.

Now, this is important.  You must use the heavy whipping cream in this dish or it just won’t be right!

Repeat after me.  ”I must use the heavy whipping cream.  I can run 5 miles later to wear it off. ”

Gently pour the 1/3-1/2 cup of heavy whipping cream over the egg/cheese/ham mixture until it just covers all.

Sprinkle with salt and pepper.

And also sprinkle the top with some parmesan cheese. I know, I know..the green can…I didn’t have any fresh in the house..please don’t throw me to the food snob wolves…I do like fresh, really I do.

This will give it a nice brown crust over the top.

Place them all on a cookie sheet and pop the into the oven.  Bake these at 350º for 20-25 minutes.  If you get them just right, the yolks are still a little runny.  Remove and let cool for a few minutes and then dig in.  Sprinkle some chopped chives or parsley over the top for some color and punch.

We like to serve these up with some fresh fruit to cut the richness of the creamy eggs.  My mom always serves it with split english muffins, toasted, rubbed with butter and sprinkled with powdered sugar and a little cinnamon.

Try these shirred eggs some morning for a special breakfast.  They’re creamy and rich and cheesy and wonderful.  They’d also make a special breakfast for company staying over and make a pretty presentation.

What a way to wake up in the morning!

Katie’s Printable Recipe – Shirred Eggs

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