Some shirred eggs
are baked similar to eggs en cocotte, but here we’re utilizing a cooking
technique that’s a bit more southern French and Italian.
Shirred eggs are like the “fix-it-and-forget-it” of egg cookery and if you
like your eggs sunny-side-up without having to watch them in a hot
skillet, then this is the recipe for you.
Here’s what you
Place a small
ovenproof dish/plate or skillet in the oven with a small pat of butter
and preheat to 350 degrees.
Crack your eggs,
baking no more than three at a time (and based on the size of your
pan/dish), into a bowl.
Once the butter is
thoroughly melted, open the oven door, pouring/tipping your eggs into
the preheated dish.
Season with at
least salt and pepper – can also add the herbs or grated cheese of your
choice and bake for 8 to 10 minutes or until the whites are cooked
through the yolk is cooked to your liking.
Great served over wild greens, leftover rice or crusty, toasted bread.