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 do:

• 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.

 

Copyright 2007.