Shirred eggs

Name: Shirred eggs
Total time: 900 s
Cuisine: British
Ingredients: Butter; Heavy cream; Cream cheese (spreadable, not brick); Eggs; Green onion, cut very thinly; Parmesan cheese, finely grated

Robert Gonzal @robert

Vancouver BC

One of my favourite ways to start a weekend (aside from sleeping in) is by enjoying a delicious breakfast of shirred eggs, with extra-buttery toast and a nice, hot cup of coffee. It's almost like the luscious, creamy, oozy eggs are my reward for making it through another work week. To make it extra special, I drop a dollop of cream cheese in with the egg. The egg whites envelop and meld with the cheese as it cooks, so that as you eat you get these occasional bites of creamy, melty goodness. Absolutely delicious, if not a little decadent.

Just a tip: the recipe below is best used as a guideline. Add or swap whatever ingredients you like. You can swap out the onions for herbs, or add a bit of crumbled bacon, or use a different cheese, or sprinkle some panko on top for texture. Shirred eggs are almost endlessly customizable, so they're as fun to make as they are to eat. Enjoy.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

Butter
Heavy cream
Cream cheese (spreadable, not brick)
Eggs
Green onion, cut very thinly
Parmesan cheese, finely grated

Saved

Steps

15 minutes

1

Preheat your oven to 375 F.
2

Butter the inside of a ramekin or other small, oven-proof bowl and add 2 tsp heavy cream. Add two 1 tsps (so 2 tsp total) cream cheese. Try to spread the dollops out along the bottom of the ramekin. Crack in the egg, and top with a sprinkle of green onion. Season with salt and freshly cracked black pepper. Finish with a generous sprinkle of cheese.
3

Place the ramekins on a baking sheet and pop them into the oven for about 15 minutes. Start checking them at around the 13 minute mark. The eggs should be jiggly but not runny looking. Finish by turning on the broiler for no more than 1 minute, just to colour the tops a little. Take the eggs out and eat them immediately (because they'll continue cooking in the hot ramekins and may turn into hard-cooked eggs).