Start your brunch with a dish that’s equal parts fancy and foolproof with this simple yet tasty Shirred Eggs recipe!
I’m an egg man. I eat them every day and in every way. And yes, I’m picky about my eggs—I only get local, farm-fresh ones. Those rich, orange yolks are packed with nutrients and taste worlds better than the mass-produced eggs from industrial farms. And shirred eggs? Well, this recipe is all about the yolk.
Look, I’m no Rockefeller. But when it comes to meat and produce, I’m willing to cut corners on leisurely spending for the sake of quality food. If that means I eat out less, maybe not buy the latest phone, and cut down on my streaming services, so be it. First-world problems, am I right?
But I digress.
Let’s talk about shirred eggs. Sure, the name sounds like something you’d find at a fancy brunch spot because it kind of is. In fact, I first tried shirred eggs when my family went out for a Mother’s Day brunch. Fancy name aside, it’s really just baked eggs in a ramekin. Trust me, it’s easy enough to make half-awake while the coffee is brewing. It’s so ridiculously simple and proof you don’t need mad cooking skills like Carmy in The Bear to create something delicious.
Like I said, this recipe is yolk-centric, so if you can, splurge on the eggs. The yolks stay perfectly runny (assuming you don’t leave them in the oven while scrolling TikTok—true story) and the whites silky-smooth. Though my favorite bit to this dish is the creamy, savory combo of the freshly grated Parmesan and minced chives. All you need is your favorite cup of coffee and a slice of toast to make this an unforgettable meal.
Are Shirred Eggs Healthy?
Eggs have gotten a bad rap in the past, but they’ve been experiencing a sort of nutritional revival as of late. While local free-range eggs from smaller farms arguably are more nutrient-dense, any egg still provides plenty of protein. And despite the cream and cheese used in this recipe, the calorie count is relatively low.
Even better, shirred eggs easily adapt to different diets. For a dairy-free version, swap the butter with a vegan option—my favorite is Earth Balance. As for the heavy cream, I find that high-fat oat milk (or creamer) is a great alternative. This Coconut Vegan Cashew Cream Sauce is another excellent alternative for an even richer finish.
The Ramekin’s Role
Shirred eggs are traditionally baked in ramekins, and there’s a good reason for it. The small size and high walls of a ramekin provide even heat distribution. The ramekin gently cooks the eggs without overcooking the yolks. Ramekins are also great for individual serving. Of course, if you plan on serving shirred eggs for a large crowd, you could use a large skillet or your preferred baking dish.
If you don’t have ramekins, you can use any small oven-safe dish, but you may need to adjust the cooking time. Beyond practicality, ramekins give shirred eggs their signature presentation. There’s just something so elegant about ramekins—in fact, I own two sets reserved for special occasions!
How To Make Ahead And Store
Shirred eggs are best served fresh, so I don’t recommend making the recipe beforehand. They also don’t make the best leftovers, so make sure to enjoy every bite!
Serving Suggestions
Shirred eggs were practically made for brunch, but sometimes you only need a couple slices of Air-Fryer Toast. There’s just something about dipping into those luscious yolks. But if this is more of a fancy brunch with friends or fam, a serving of Air-Fryer Breakfast Potatoes is a worthy side. For another easy and brunchy showstopper, you can’t go wrong with Bacon-Wrapped Asparagus. Also, don’t forget to pour everyone a Mimosa because shirred eggs and some bubbly just make sense!
Ingredients
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Grease a 6-ounce ramekin with butter, ensuring the bottom and sides are well coated.
- Pour the heavy cream into the ramekin and gently crack the eggs on top, being careful not to break the yolks.
- Season the eggs with salt and pepper, then sprinkle with minced chives and grated Parmesan cheese.
- Place the ramekin on a baking sheet and bake in the preheated oven until the egg whites are set but the yolks are still runny, about 12 to 15 minutes.
- Remove from the oven and let rest for a couple of minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks! I did not have chives but I did use chalets. I will always use chalets from now on. Thanks again!
Great! and good idea on the swap.