Another egg recipe.
I do believe this exhausts all the fancy ways I know to cook eggs. This being the fanciest.
Shirred eggs is a fancy-pants way of saying baked eggs in cream. These are rich and delicious and way easier to make than they look.
The cream in the bottom of the cup makes the whites turn to velvet and taste as good as the yolk, or even better. No, really. Scrumptious.
The best thing about this recipe is that its totally adaptable. I’ve seen shirred eggs made with bacon or ham in the bottom of the cup. You could use a different veggie. You can also change up the kind of cheese you use. A larger cup lets you cook two eggs at once for less clean up later.
Also, if you put these eggs in the oven and forget about them until you can smell them cooking 40 minutes later, they still taste great. They’ll have a hard yolk (as you can see in the picture), but we like them that way. Twenty minutes gives you a hard yolk, too. The only difference I saw with letting the eggs over cook was that the cheese was crunchy, instead of gooey.
Spinach Shirred Eggs
Salt, pepper, dried parsley
Canned chopped tomatoes, drained (I like the garlic and olive oil type)
Preheat your oven to 350 degrees.
Start by buttering one small oven-proof cup per egg. An alternative that I’ve used with success is a muffin tin. Either way, butter up the bottom and sides. Set the cups in a 9X13 pan.
Chop some fresh spinach and put a tablespoon or so in the bottom of each cup, followed by about a tablespoon of cream. The cream is important. I don’t think milk would work as well. I bet, though, that full-fat plain yogurt would. Or even sour cream.
Crack an egg into each cup. Season the egg with salt, pepper and dried parsley. Mix up the spices if you want.
Drain a can of chopped tomatoes really well. Add a tablespoon or so to the top of each egg. Then top each egg with shredded or crumbled cheese. I used cheddar. Feta is good, too. Any kind you have on hand, really.
Fill the pan up with hot water to about 1/3 of the way up the sides of the cups. This keeps the eggs from burning during cooking. (Even when you over cook them by a LOT.)
Bake for 15 minutes for soft yolks or 20 minutes for set yolks.
Or 40 minutes if you want crunchy cheese.
Use a spoon or a rubber spatula to scoop each egg out of its cup. Enjoy!