Shirred Eggs are a timeless breakfast classic featuring gently baked eggs with tender whites, creamy yolks, and a buttery finish. Baked in individual ramekins, they're perfect for an elegant brunch, a light breakfast, or served alongside toast, fresh fruit, or roasted potatoes.
Equipment Needed
2 individual ramekins
Baking pan
Measuring spoons
Small bowl (for breadcrumbs)
Oven mitts
Spoon
Ingredients
1 tsp unsalted butter, divided, plus grease pan
2 tsps fine fresh breadcrumbs
4 large eggs
¼ tsp kosher salt
⅛ tsp black pepper
Instructions
- Preheat the oven to 325°F (163°C).
- Lightly butter two individual ramekins or oven-safe baking dishes.
- Sprinkle 1 tsp of fresh breadcrumbs into the bottom of each prepared dish.
- Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
- Place the ramekins into a baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.
- Bake for 12–16 minutes, or until the egg whites are completely set while the yolks remain cooked to your preferred doneness.
- Remove the ramekins from the water bath and top each serving with a small pat of the remaining butter.
- Season with salt and black pepper. Serve immediately.
Recipe Notes
Heat Adjustment Suggestions
- For softer yolks, begin checking the eggs after 10–12 minutes.
- For firmer yolks, continue baking for an additional 2–4 minutes.
- Avoid overbaking, as the eggs will continue cooking slightly after being removed from the oven.
Make-Ahead Tips
- Butter and breadcrumb the ramekins several hours in advance.
- Crack the eggs into separate bowls until ready to bake for the freshest presentation.
- Bake just before serving for the best texture.
Serving Suggestions
- Serve with buttered toast, English muffins, or crusty artisan bread.
- Pair with fresh fruit, sautéed spinach, roasted tomatoes, or breakfast potatoes.
- Garnish with chopped chives, parsley, or grated Parmesan cheese for additional flavor.
Shirred Eggs (Creamy Oven-Baked Eggs with a Buttery Golden Finish)
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C).
- Lightly butter two individual ramekins or oven-safe baking dishes.
- Sprinkle 1 tsp of fresh breadcrumbs into the bottom of each prepared dish.
- Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
- Place the ramekins into a baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.
- Bake for 12–16 minutes, or until the egg whites are completely set while the yolks remain cooked to your preferred doneness.
- Remove the ramekins from the water bath and top each serving with a small pat of the remaining butter.
- Season with salt and black pepper. Serve immediately.
Nutrition
Notes
• For softer yolks, begin checking the eggs after 10–12 minutes.
• For firmer yolks, continue baking for an additional 2–4 minutes.
• Avoid overbaking, as the eggs will continue cooking slightly after being removed from the oven.
Make-Ahead Tips
• Butter and breadcrumb the ramekins several hours in advance.
• Crack the eggs into separate bowls until ready to bake for the freshest presentation.
• Bake just before serving for the best texture.
Serving Suggestions
• Serve with buttered toast, English muffins, or crusty artisan bread.
• Pair with fresh fruit, sautéed spinach, roasted tomatoes, or breakfast potatoes.
• Garnish with chopped chives, parsley, or grated Parmesan cheese for additional flavor.
Tried this recipe?
Let us know how it was!Nutrition Information
Calories: 180
Protein: 13 g
Carbohydrates: 2 g
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 380 mg
Sodium: 300 mg
Fiber: 0 g
Sugar: 1 g
Recipe Information
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Difficulty: Easy
