Shirred eggs, or baked eggs, make an easy breakfast or brunch that can be prepared in individual servings. In this version, the eggs are topped with shredded, cooked Brussels sprouts and crunchy bacon, turning the eggs into a hearty meal.
Depending on the season, the Brussels sprouts can be substituted with chopped asparagus, broccoli or spinach.
Servings: 4
Ingredients
- 8 large eggs
- 4 tablespoons heavy cream
- 3⁄4 teaspoon fine sea salt
- 1⁄2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 4 green onions, thinly sliced
- 1⁄2 cup shredded cheese such as white cheddar or Monterey jack
- 3 slices bacon, chopped
- 2 cups shredded brussels sprouts
- butter for greasing ramekins
Read more: Travel by taste with these international egg recipes!
Preparation
Preheat the oven to 375 degrees F. Grease the inside of four 12-to-14-ounce ramekins well with butter, and place on a baking sheet.
Add two eggs to each ramekin, being careful not to break the yolks. Pour 1 tablespoon of cream over the eggs. Divide 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the black pepper by adding a pinch to each ramekin.
Top each with equal amounts of garlic, sliced green onions and cheese.
Bake for 12 to 17 minutes, until the eggs reach your desired doneness. Softer eggs and runny yolks should still jiggle a bit when moving the ramekin. For fully cooked eggs, they’ll remain firm in the middle with no jiggle when the ramekin is moved.
While the eggs bake, cook the bacon in a medium nonstick skillet over medium-high heat. Stir often for 4 to 5 minutes, until the fat is rendered, and the bacon begins to brown with crisp edges.
Reduce the heat to medium, and add the Brussels sprouts. Cook until they reach your desired tenderness, 5 to 7 minutes. Stir in the remaining salt and pepper.
To serve, spoon an equal amount of Brussels sprouts into each ramekin while still warm.
More Information: Shirred ’Splanation
According to Aimee Tucker from Yankee Magazine, the word “shirred” refers to the flat-bottomed dish, or shirrer, in which the eggs were traditionally cooked, similar to the French oeufs en cocotte, or “eggs in a pot.”
“Ramekins or custard cups are today’s most common cocottes for individual baked eggs,” she writes, “but muffin tins are a handy alternative for shirring en masse if cupboard space is at a premium.”
This article originally appeared in the September/October 2021 issue of Chickens magazine.
