This recipe for Baked Eggs, also known as Shirred Eggs, guarantees rich, creamy, cheesy goodness! These are simple enough to make for just you, or for a crowd. Great to serve at brunch since they bake in the oven for 10-12 minutes with no babysitting so you can focus on other things.
We got this recipe from a friend who lives in RI. She received the recipe years ago when travelling in West Virginia and has been making ever since. One year when she was visiting us in Florida, she made us these eggs for breakfast, and they have since become part of our rotation.
Use this recipe as a base and add whatever ingredients you like, just note that if ingredients are added, you might have to add additional baking time. We have added fresh baby spinach that has been lightly sautéed that was delicious.
Ingredients:
Grease all 4 ramekins generously to prevent the eggs from sticking. Add 1 Tablespoon heavy cream to each. Add 1 egg – you might want to crack each egg in a separate bowl first and then gently pour cracked egg into each ramekin in case the yolk breaks, or you have a bad egg. Top with freshly shredded cheese, chopped chives, sea salt and fresh cracked pepper’
Bake in the pre-heated oven for 10 – 12 minutes. If you like a runnier yolk for dipping toast like I do, you will want to back for closer to 10 minutes. If you prefer harder cooked yolks, bake closer to the 12 minutes. Eggs will be jiggly in the center when removed from oven but will continue to set as they sit.
Remove from oven, let sit for a few minutes to finish setting up and enjoy!
Ingredients
- 2 Tablespoons butter
- 4 Large or Extra-Large Eggs
- 4 Tablespoons heavy cream
- 1/3 Cup freshly shredded gruyere
- Sea salt to taste
- Cracked black pepper to taste
- Fresh chives, diced
Instructions
- Preheat oven to 400 degrees F.
- Generously coat the inside of four ramekins. (The ramekins we used here were 3 1/2' in diameter and 2" high
- Add 1 Tablespoon heavy cream to each ramekin
- Crack an egg into each ramekin.
- Add 1 tablespoon fresh-shredded gruyere
- Sprinkle with chopped chives
- Add sea salt and fresh cracked pepper to taste
- Bake in pre-heated oven for 10 - 12 minutes. For a runnier yolk, bake closer to the 10-minute mark. Eggs will be jiggly when first pulled from the oven, but they will continue to set once removed.
Notes
We have also added sauteed baby spinach to this recipe that adds a different dimension. Add your favorite ingredients, but note you may have to increase baking time.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 212 |
| % Daily Value* | |
| Total Fat 19.2g | 25% |
| Saturated Fat 10.4g | 52% |
| Cholesterol 232mg | 77% |
| Sodium 205mg | 9% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0.5g | |
| Protein 9.4g | |
| Vitamin D 29mcg | 146% |
| Calcium 131mg | 10% |
| Iron 1mg | 6% |
| Potassium 94mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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