It was like eating egg soup. If you have never had eggs prepared where the yolks are not fully cooked, it may be difficult to look and eat this at the same time until after you taste it. Once I tasted it, I was VERY pleasantly surprised at how completely delicious this dish was.
Shirred eggs are just eggs baked in a ramekin. That’s what we have here for the first installment of (insert dramatic music here) EGGS… 5 Different Days… 5 Different Ways!
Of course, you need eggs…
Now, you can put anything you want in your shirred eggs so I wanted bacon… and mushroom…
You will find lots of people saying don’t wash your mushrooms because they soak up lots of water but those people who say that have obviously never gone to normal supermarkets and gotten these little babies. You see those black specks? Dirt! So I always wash mine with cold running water. I don’t soak them but I rub them gently with my fingers because they can really get dirty.
You will need heavy cream. I don’t know why but it was a staple in this recipe so here we have some.
In your oven-safe/oven-proof ramekin (or in my case mug), put some melted butter in the bottom. Just a little, maybe a teaspoon or less.
A little shredded cheese of your choice. Here I used cheddar but honestly I think I would use a sharper white cheese next time like maybe Asiago or Parmigiano Reggiano.
Here is some extra crispy bacon. You will want it extra crispy for this recipe unless you don’t mind softer bacon.
There is little else in the world like veggies sizzling in a pan… (except maybe bacon or steak sizzling in a pan). Anyway, get your veggies and bacon all prepped and ready to go to assemble your shirred egg.
Crack your eggs into your buttered ramekin being careful not to break the yolk.
Top your eggs with all of your different toppings. Then get a pretty tablespoon and put in a couple tablespoons full of heavy cream to the top of each ramekin.
This is what it looks like. Go ahead and bake it in the oven on 350 degrees F for about 20 mins.
I reserved some smoky, salty bacon for the top and a little cheese. Now, here is a trick I like to use for garnishing. Sometimes you don’t have herbs in the house or you are just not sure if the ones you have will go well with the flavors you have cooked with so you don’t want to use the fresh herbs you have. I take a few leafs of spinach and cut them into little ribbons like any other herb and use them as a garnish to add a little green without changing the flavor of the dish I have made.
Below is one with toppings and the other is to show you what it looks like out of the oven. The top should be bubbling but not runny.
A closer look.
This was perfect alone so I just paired it with a fresh element… some crisp, cold grapes.
The eggs are not cooked all the way so be sure to cook them to YOUR desired doneness. You know all of the warnings of eating undercooked foods and eggs apply here so be careful with freshness.
Shirred eggs: CONQUERED!