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“Shirred eggs are baked in a small dish with a covering of cream or milk and often topped with buttered bread crumbs. The whites of the finished dish are firm while the yolks are usually still soft. This is an excellent recipe that can either be eaten right from the dish it was cooked in or served over toasted english muffins.”
READY IN:
20mins
SERVES:
3
YIELD:
3 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 375.
  2. Grease the inside of 3 ramekins or similar small baking dishs and set aside.
  3. Mix the bread crumbs and butter together until well combined and then set aside.
  4. Crack your eggs putting two at a time into each of your ramekins. Add two tablespoons of the heavy cream to each dish over the eggs. Sprinkle salt and pepper to taste. Take the buttered crumbs and sprinkle them over the eggs lightly.
  5. Bake in the oven for about 15 minutes. You want the whites to cook firm but the yolk to stay just a little runny.

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