This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Shirred Eggs

Read Reviews (46)

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

Ingredients Edit and Save

Watch video tips and tricks

Just Ham and Eggs

Eggs Benedict

How to Make Perfect Poached Eggs

How to Poach Eggs

Egg Casserole

How to Scramble Eggs

Chef John's Baked Eggs

Individual Baked Eggs

Lobster Scrambled Eggs

Battle of the Butter: Salted vs. Unsalted

All about Cream

All about Eggs

Types of Salt

Original recipe makes 1 serving Change Servings

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

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

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 with the butter and cream only in simmering water. When the cream is hot, I break the eggs into it and put just a little cream on top of the eggs with the cheese. Then I place in the oven. This process helps to cook the eggs evenly and gets them just right. Hope this helps anyone who has had the same problem I've had.

—Joan B.

See full review »

Most Helpful Critical Review

Sep 05, 2012

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 not care for these. I will not be making this again. Sorry.

—Krysie

See full review »

59 Ratings

See other versions of this recipe!

Apr 27, 2008

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 cream) then just sprinkled on salt, pepper, chives, and the parmesan. Didn't even measure those. Mine took longer than 12-15 min to bake--more like 20, and I had the oven on higher bc I was preheating for a bread I'm making. Otherwise, delicious and easy. A good way to make sunny side up eggs without frying. Served with pita bread and it was great. Could easily be made for a number of people using muffin tins.

—pomplemousse

See full review »

Feb 13, 2009

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 served with a slice of tomato.

—RudyGadsden

See full review »

May 24, 2010

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 had eggs and heavy cream, I used saute onions instead of chives and cheddar cheese instead of parmesan, I also use someone else adviced and cooked the eggs in a muffin pan one egg per cup everything elese the same and it turn out soooo god. I really liked how easy it was to make all those eggs and everyone gets to eat at the same time warm eggs. definately doing again next time using chives and parmesan.

—glori

See full review »

Mar 08, 2008

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

—DRKELLEHER

See full review »

Apr 22, 2011

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 lightly salted water. Why did they stop making coddlers anyway??

—Little Old Lady

See full review »

Jan 13, 2010

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.

—Mission Olive

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Smoky Scrambled Eggs

Chef John's Poached Eggs

Scrambled Eggs Done Right

Curry Cheddar Scrambled Eggs

Eggs on the Grill

Savory Scrambled Eggs

Pretzel Eggs

Egg in a Cup

Simple Deviled Eggs

Japanese Tamago Egg

ADVERTISE WITH US

Nutrition

Calories
196 kcal
10%

Carbohydrates
1.2 g
< 1%

Cholesterol
441 mg
147%

Fat
15.2 g
23%

Fiber
0 g
< 1%

Protein
13.6 g
27%

Sodium
571 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shirred Eggs

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 196
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 6.4g 32 %
Cholesterol 441mg 147 %
Sodium 571mg 23 %
Potassium 147mg 4 %
Total Carbohydrates 1.2g < 1 %
Dietary Fiber 0g < 1 %
Protein 13.6g 27 %
Sugars 0.8g
Vitamin A 14 %
Vitamin C 1 %
Calcium 11 %
Iron 19 %
Thiamin 7 %
Niacin 23 %
Vitamin B6 9 %
Magnesium 5 %
Folate 27 %

* 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.