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Shirred Eggs 14

Shirred Eggs


"These delicious eggs are baked with cream, chives, and Parmesan cheese."
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25 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 390 mg
  • 130%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 61
  1. 80 Ratings

Most helpful positive review

I like this recipe, but I have had some problems with this recipe in that the eggs aren't done enough or they are too tough. To solve this problem and make them perfect I first set the ramekin...

Most helpful critical review

I had high hopes for this recipe, but was very disappointed. Even though I baked the eggs for longer than suggested, they still came out undercooked and watery. My husband, who loves eggs, did n...

Most helpful
Most positive
Least positive

I like this recipe, but I have had some problems with this recipe in that the eggs aren't done enough or they are too tough. To solve this problem and make them perfect I first set the ramekin...

Yum! Perfect for breakfast. I am not a huge breakfast eater so I cut the recipe down even more from the one serving. I used 1 egg and 1 tablespoon of cream (well, sour cream as I don't have c...

This is a great recipe! I tried a variation by substituting mozzarella for the parmesan, red onion for the chives and topping it off with a thin bits of smoked salmon. Wonderful combination se...

maybe I should not be rating this since I change a lot of thing but it was out of necesity, I wanted something different with eggs for this morning and didn't have all the ingredients. I only ha...

Yummy, but this is what an egg coddler is for. So much easier and more energy efficient to put these ingredients into an egg coddler w/ a screw-on top, and boil to desired doneness in a pot of ...

I make these in my muffin pan and they come out wonderful. Even the kids will eat these. Thanks

Made it exactly and it was greatl! It was easy to make. It was a bit bland, I recommend increasing the onion and parmesan cheese.

This is one of my favorite breakfast recipes! I've made this myself for years, and this is nearly identical to my own recipe (I've always used leeks instead of chives). Even my picky husband lov...

Extremely easy and yummy. Didn't have chives, used onion instead. No ramekin, used small tea cup. Turned out just fine.

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