Shirred Eggs Recipe
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Shirred Eggs

By: rd12498 
"These delicious eggs are baked with cream, chives, and Parmesan cheese."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (40)

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

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Original Recipe Yield 1 serving
 

Ingredients

  • 1/4 teaspoon softened butter
  • 2 teaspoons heavy cream
  • 2 eggs
  • salt and pepper to taste
  • 1 teaspoon minced fresh chives
  • 1 teaspoon grated Parmesan cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
  3. Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 196 | Total Fat: 15.2g | Cholesterol: 441mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 7, 2010 by Joan B. Supporting Member (Click to learn more about Supporting Membership)  view full review
I like this recipe, but I have had some problems with this recipe in that the eggs aren't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 27, 2008 by pomplemousse   view full review
Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 13, 2009 by RudyGadsden   view full review
This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 8, 2008 by DRKELLEHER   view full review
I make these in my muffin pan and they come out wonderful. Even the kids will eat these. Thanks
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 22, 2011 by Little Old Lady   view full review
Yummy, but this is what an egg coddler is for. So much easier and more energy efficient to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 13, 2010 by Mission Olive Supporting Member (Click to learn more about Supporting Membership)  view full review
Made it exactly and it was greatl! It was easy to make. It was a bit bland, I recommend...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 24, 2010 by glori   view full review
maybe I should not be rating this since I change a lot of thing but it was out of necesity, I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 23, 2009 by vmoore   view full review
Extremely easy and yummy. Didn't have chives, used onion instead. No ramekin, used small tea...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 20, 2007 by Bellenova   view full review
This is one of my favorite breakfast recipes! I've made this myself for years, and this is...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 8, 2008 by BHENRYXXXX Supporting Member (Click to learn more about Supporting Membership)  view full review
Blue cheese and sour cream or yogurt instead of cream ?

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