Cream and Butter Basted Eggs


I used what I call the cover method to baste these eggs in heavy cream and butter.


Knob of unsalted butter and a tablespoon or so of heavy cream with fresh thyme leaves.


Shirred eggs? Ain’t nobody got thyme for that. 

I was hungry for shirred eggs this morning but didn’t want to take the time to heat the oven for just two eggs. Shirred eggs are delicious and a great way to cook eggs if you are serving a group. Click here for my Shirred Eggs Recipe.

I began to wonder if I could achieve a similar result without the oven. Using a skillet and a method of basting an egg that I call the cover method, I came up with what I believe is a very tasty egg. To truly baste an egg you would ideally use bacon drippings to gently baste the eggs. With the cover method, I simply crack the eggs into a lightly oiled non-stick skillet along with a tablespoon of water and cover. The water will essentially steam the eggs giving a very similar result as basting.

Here is what I did:

Cream and Butter Basted Eggs


1 Tablespoon unsalted butter (Approximately)
2 Eggs
1 Tablespoon heavy cream (Approximately)
Fresh thyme leaves


Drop a knob of softened, unsalted butter in the center of a cold 7″ non-stick skillet. You want to start with a cold skillet so the cream comes up to temperature slowly and does not immediately curdle. Crack two eggs in skillet and add a tablespoon or so of heavy cream. Sprinkle fresh thyme leaves over the eggs, cover and turn burner on to medium. Resist the temptation to look at eggs for four minutes. Check eggs after four minutes and check to see how well the egg whites and yolk are set.

Plate eggs when yolks are set to your desired doneness. Drizzle any remaining cream and butter left in pan over eggs and serve.


My new favorite way to cook eggs: Shirred Eggs

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 eggs
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.