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Shirred Eggs Recipe

Shirred Eggs

Shirred eggs are a classic French-inspired baked egg dish. The eggs are cooked in individual ramekins with cream and butter, resulting in tender, silky whites and creamy yolks. This recipe is perfect for breakfast or brunch and can be customized with a variety of toppings.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 dishes
Course: Breakfast
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 2 teaspoons unsalted butter For greasing ramekins.
  • 2 tablespoons heavy cream For each ramekin.
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon grated Parmesan cheese Optional.
  • 1 tablespoon chopped fresh chives or parsley Optional garnish.

Equipment

  • 2 small ramekins (4 oz each)
  • 1 baking sheet
  • 1 small bowl
  • 1 spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grease each ramekin with 1 teaspoon of butter, spreading to coat the bottom and sides.
  3. Pour 1 tablespoon of heavy cream into the bottom of each ramekin.
  4. Crack 2 eggs into a small bowl, being careful not to break the yolks, then gently slide them into one ramekin. Repeat with the remaining eggs and the second ramekin.
  5. Sprinkle each ramekin with salt and pepper. Top with half the Parmesan cheese if using.
  6. Place both ramekins on a baking sheet and transfer to the center rack of the oven.
  7. Bake for 10–12 minutes, or until the whites are just set but the yolks are still slightly runny. For firmer yolks, bake an additional 2–3 minutes.
  8. Remove from the oven and let stand for 1 minute. Garnish with chopped chives or parsley, if desired.
  9. Serve immediately, preferably with toasted bread.

Notes

For extra flavor, you can add sautéed mushrooms or diced ham to the ramekins before adding the eggs.
Use a spoon to gently enjoy every layer—don’t forget to dip your toast!
This dish is best served immediately as the eggs will continue to cook if left in the hot ramekin.