Shirred Eggs
Recipe - Knollwood
Shirred Eggs
Prep Time5 Minutes
Servings1
Cook Time12 Minutes
Ingredients
1 tbsp salted butter, for greasing
2 large eggs
2 tablespoons Kemps Heavy Whipping Cream
Pinch of sea salt
Freshly cracked black pepper, to taste
1 tbsp grated Parmesan
1 tsp minced chives
Crusty bread or toast, for serving
Directions
- Preheat the oven to 375°F, with a rack in the center position. Grease a 6-ounce ramekin with butter and place it on a rimmed sheet pan.
- Crack the eggs into the ramekin. Carefully pour the heavy cream around the yolks, gently nudging the yolks into the center. Season with salt and pepper, then sprinkle with the Parmesan.
- Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 11-12 minutes. Remove from the oven and let rest for 3-4 minutes.
- Garnish with chives, if desired. Serve warm with crusty bread alongside.
5 minutes
Prep Time
12 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Kemps Whipping Cream Heavy Whipping Cream, 16 Fluid ounce
$6.29 was $6.59$0.39/fl oz
Essential Everyday Sea Salt, Coarse, 17.6 Ounce
$1.69$0.10/oz
McCormick Coarse Ground Black Pepper, 3.12 Ounce
$7.19$2.30/oz
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.99$0.62/oz
Directions
- Preheat the oven to 375°F, with a rack in the center position. Grease a 6-ounce ramekin with butter and place it on a rimmed sheet pan.
- Crack the eggs into the ramekin. Carefully pour the heavy cream around the yolks, gently nudging the yolks into the center. Season with salt and pepper, then sprinkle with the Parmesan.
- Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 11-12 minutes. Remove from the oven and let rest for 3-4 minutes.
- Garnish with chives, if desired. Serve warm with crusty bread alongside.