Description
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, fruit, or roasted potatoes.
Equipment Needed
Ingredients
1 tsp unsalted butter, divided, plus grease pan
2 tsps fine breadcrumbs
4 large eggs
¼ tsp kosher salt
â…› 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 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 mins, 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 mins.
- For firmer yolks, continue baking for an additional 2–4 mins.
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 est presentation.
- Bake just before serving for the best texture.
Serving Suggestions
- Serve with buttered toast, English muffins, or crusty artisan bread.
- Pair with 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 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 mins, 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 firmer yolks, continue baking for an additional 2–4 mins.
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 est presentation.
Bake just before serving for the best texture. Serving Suggestions Serve with buttered toast, English muffins, or crusty artisan bread.
Pair with 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
Cholesterol: 380 mg
Sodium: 300 mg
Fiber: 0 g
Sugar: 1 g
Saturated Fat: 5 g
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 servings
Difficulty: Easy
