Shirred Eggs
Photo: Annabelle Breakey; Styling: Dan Becker
Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.
How to Make It
Step 1
1
Preheat oven to 375°.
Step 2
2
Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
Step 3
3
Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.
Step 4
4
Sprinkle eggs with salt and pepper, top with chives, then cheese.
Step 5
5
Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.
Ingredients
1/4 teaspoon butter
2 teaspoons heavy whipping cream
2 eggs
Salt
Freshly ground black pepper
1 teaspoon minced chives
1 tablespoon grated hard cheese, such as parmesan
Directions
Step 1
1
Preheat oven to 375°.
Step 2
2
Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
Step 3
3
Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.
Step 4
4
Sprinkle eggs with salt and pepper, top with chives, then cheese.
Step 5
5
Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.
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