Bread for dunking is definitely not optional!
All good but, well, kinda humdrum.
These shirred eggs though?
Eggs topped with cream and parmesan, ready to bake
Theyre cooked on a bed of garlicky mushrooms and spinach.
The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!
Tasty egg, odd name: What are shirred eggs?
Unlike Frenchoeufs en cocotteor coddled eggs, shirred eggs are not baked immersed in a water bath.
Theres endless possibilities for ingredients you’re able to marry with your shirred eggs.
The list goes on hatch your own shirred eggs creations!
Eggs topped with cream and parmesan, ready to bake
Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites.
Mushrooms Ive just used white mushrooms, but anything will work here.
If you have access to fresh wild mushrooms, theyll be even better (*jealous!)
Eggs topped with cream and parmesan, ready to bake
Spinach Ive used baby spinach here for ease.
Garlic, thyme and butter For cooking the spinach and mushroom bed.
Feel free to switch out the thyme for other herbs of choice!
Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.
Cream and parmesan For topping the eggs.
Plus, well, you know.
How to make baked eggs
Cook mushrooms Start by cooking the mushrooms until golden.
Add the garlic towards the end, else it will burn before the mushrooms are done.
Wilt spinach When the mushrooms are done, toss the spinach in and stir just until wilted.
This literally takes 30 seconds.
Divide betweenramekins Divide the mushroom mixture between the ramekins.
This will also encourage even cooking of the yolk.
If the yolk sits up against the wall of the ramekin, the part touching the ramekin will overcook.
Bakefor 15 minutes at 200C / 390F / (180F fan) for runny yolks and just-set whites.
), chives (optional), and withhot crusty breadfor dunking (not optional!).
When to serve Baked Eggs
The obvious answer: breakfast and brunch.
When I make it: lunch and dinner.
Some people might find one egg a little on the light side, portion-wise, for a breakfast.
Prevent screen from sleeping
But with bread, I find its enough.
And you know I have a hearty appetite!
Having said that, if you have a larger ramekin, feel free to double up on the eggs.
Just scale up the cream and parmesan, and adjust the bake time as required.
Now youre free to scale it up to your heart and tummys content!
