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Dear Lady Bugs . . . Keep things fresh in the kitchen with just the right recipes.

Shirred eggs are great for breakfast. Especially during Ramadhan. They bake while you tend to other parts of the morning meal.

We recently had shirred eggs. Served with quinoa cooked in chicken broth, avocado salsa, and a little shredded cheese sprinkled casually about.

The cream cheese in the center of the eggs was such a special treat. Like getting to the middle of a jelly donut.

This dish is so flexible. You can add cooked meat before adding the eggs, or pour heavy cream on top half-way thru the baking process.

Here’s a basic recipe.

SHIRRED EGGS

Heat oven to 350 F.

Cover the bottoms of individual [oven-proof] dishes with a little butter and a few fresh bread crumbs [optional]; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are “set” [or until desired doneness].

Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper [I added the salt and pepper before cooking].

A quick tip from mom: remove the eggs from their oven dish using a silicone spatula.

The instructions for making the eggs came from here, Many Ways for Cooking Eggs–Free eBook.

You will also like Emeril Lagasse’s Shirred Eggs recipe — minus the pork of course.

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