Shirred Eggs
Elegant French baked eggs cooked in individual ramekins with cream and cheese. Also known as 'oeufs en cocotte,' these custardy eggs have set whites and perfectly runny yolks for a sophisticated breakfast.
Ingredients
- 1Large Eggs2 large eggs, room temperature
- 2Heavy Cream2 tablespoons heavy cream
- 3Butter1 teaspoon unsalted butter for greasing
- 4Parmesan Cheese2 tablespoons freshly grated Parmesan cheese
- 5SaltPinch of salt
- 6Black PepperFreshly ground black pepper to taste
- 7Fresh Chives1 tablespoon fresh chives, chopped for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Place a 6-ounce ramekin on a rimmed baking sheet.
- 2
Generously butter the inside of the ramekin, coating both bottom and sides to prevent sticking.
- 3
Pour the heavy cream into the bottom of the ramekin.
- 4
Carefully crack the eggs into the ramekin without breaking the yolks. Gently nudge yolks toward the center if needed.
- 5
Season lightly with salt and freshly ground black pepper.
- 6
Sprinkle the grated Parmesan cheese evenly over the eggs.
- 7
Bake for 11-12 minutes until egg whites are set around the edges but still slightly jiggly in the center.
- 8
Remove from oven and let rest for 2-3 minutes to finish setting.
- 9
Garnish with fresh chives and serve immediately with toasted bread for dipping.
- 10
Note: The eggs will continue to cook slightly from residual heat, so don't overbake.
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