Shirred Eggs
HB-8237 · Hand-built original · French
Eggs baked in individual ramekins with Parmesan, cream and crumbled bacon until the whites set and the yolks stay soft. Chives finish this French-style breakfast, served warm with toast alongside.
FrenchBreakfast, brunch29 minServes 3267 kcalGluten-freeDiabeticRenal
Main ingredient: bacon
Pairs well with: baguette, green salad, ratatouille, pommes frites
Servings:3quantities adjust to match
Ingredients
- unsalted butter, (softened)
- 2-3 tablespoons grated parmesan
- 6 large eggs
- 6 tablespoons heavy cream, (or half & half)
- 2 pieces crisp bacon, (crumbled)
- fresh chives, (chopped)
- salt & pepper, (to taste)
Method
- Heat the oven to 375°F, butter the insides of three 4-ounce ramekins with the softened unsalted butter, and set the ramekins inside a baking dish.
- Divide the grated Parmesan evenly among the three ramekins, then crack two eggs into each one over the cheese.
- Spoon two tablespoons of heavy cream over the eggs in each ramekin and add a pinch of salt and pepper to each.
- Pour water into the baking dish until it comes two thirds of the way up the sides of the ramekins, then bake the water bath for 12 to 14 minutes until the whites are opaque but the centers still jiggle slightly, remembering the eggs keep cooking after they leave the oven.
- Scatter the crumbled crisp bacon and chopped fresh chives over the hot eggs and serve the ramekins warm.
Prep: 15 min · Cook: 14 min · Total: 29 min
Nutrition (per serving, where published)
267 kcalCalories
15 gProtein
2.2 gCarbs
21.8 gFat
10.8 gSaturates
0 gFibre
1.2 gSugars
242 mgSodium
410 mgCholesterol
176 mgPotassium
122 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data