Baked (Shirred)
Eggs baked in ramekins with cream, cheese, herbs, or whatever else you want to nest them in. Elegant, hands-off, and nearly impossible to mess up. The oven does the work.
Step by Step
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Preheat the oven to 375°F (190°C). Place a rack in the center position.
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Butter two 6-ounce ramekins or oven-safe dishes generously. Set them on a baking sheet for easy handling.
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Add a foundation layer to each ramekin: 1–2 tablespoons of heavy cream, a spoonful of sautéed spinach, crumbled bacon, roasted tomatoes, or whatever base you prefer.
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Crack 2 eggs into each ramekin, directly on top of the foundation. Season with salt, pepper, and a pinch of nutmeg if using cream.
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Top with 1 tablespoon of heavy cream and a scatter of grated cheese (gruyère, parmesan, or cheddar).
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Bake for 12–15 minutes. At 12 minutes, the whites will be just set and the yolks will be runny. At 15 minutes, the yolks will be creamy but thicker. Check at 12 and decide.
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Remove from oven and let rest for 1 minute — the eggs continue to cook from the residual heat of the ramekin. Serve in the ramekin with crusty bread for dipping.