I recently tried making shirred eggs for the first time and now they are my new favorite breakfast. I think we’ll put them in the breakfast rotation once a week; they are that good.
Shirred eggs are simply baked eggs. I basically followed this recipe, but used dairy products instead of the non-dairy items and I halved the recipe. They would be fabulous served with toasted sourdough bread or something similar.
Two pieces of advice: 1) I wouldn’t make them if you can’t use fresh herbs. It just isn’t worth it. 2) Use good eggs. They make all the difference.
- 4-5 slices prosciutto or thin-cut ham (preferably sweetener/sugar-free. I used prosciutto)
- 4-5 eggs
- cream or whole milk (splash)
- salt and pepper
- fresh herbs, chopped (I recommend chives)
- Preheat oven to 375 F (190 C)
- Heat an ovenproof skillet with a bit of butter over medium heat.
- Layer the slices of ham or prosciutto in the pan. Cook for a few minutes until they get warm and slightly crispy. You can flip them if you want, but I did not. I like to sprinkle a few tiny cubes of butter around on top of the prosciutto or ham, especially if it is a bit dry.
- Remove the pan from the heat and gently crack the eggs into the pan. You do not want to break the yolks. Drizzle on a bit of cream (or milk) then sprinkle pepper, salt, and the fresh chives (or other herb) around on top.
- Bake for around 10 minutes. This may take some experimentation. The first time I made this I baked it for 12 and the yolks were cooked solid. This time you can see that I had to use two different types of eggs (finished up one carton and opened another). In addition to the color variation, two of the eggs cooked solid and two were runny! (One yolk also broke when I sprinkled pepper on top… that was a first!)
- I usually just cut it into portions and serve it on plates. If you want to serve it on toast that is also an option.
- Poke your yolks and enjoy!