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