Shirred Eggs fresh from the oven.
I have discovered my new favorite way to cook eggs; shirred eggs or as the French call them, oeufs en cocotte. Not only are these insanely delicious, they are extremely easy to prepare. With the holiday’s quickly approaching and often times needing to prepare a breakfast for many people, this is also a great way to make a lot of eggs all at once.
Your guests will ooh and aah over what appears to be a very complicated breakfast. Once they bite into these creamy, cheesy, delectable eggs they will be even more impressed. Enjoy it! Only you will know truly how easy these are to create.
Shirred eggs prior to baking.
Here is my recipe for shirred eggs or oeufs en cocotte. (Makes one serving)
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
a few sprigs of thyme
Kosher salt and fresh ground pepper
Preheat oven to 425°F. Lightly grease a four inch ramekin. You can use a smaller size but you may have to adjust your cooking time.
Crack the eggs into the ramekin. Pour two tablespoons of cream onto the eggs. Season with a bit of kosher salt and fresh ground pepper. Sprinkle the cheese and thyme leaves onto the eggs.
Bake for 10 to 12 minutes, until the egg is ‘set’ to your preference. Serve immediately. The eggs will continue to set up once after they have been removed from the oven so get them to the table as soon as possible.