Wednesday, December 1, 2010

Shirred Eggs

I have a recipe for you.

I'm having sort of a crappy morning. I had planned on it being better. But things don't always go as planned. I had my second baking flop last night (whole wheat pumpkin muffins), and I was all set to have a better day today. It isn't working. So, I have a recipe for you. And here are the reasons you should make this for lunch, or dinner, or breakfast tomorrow, or Saturday morning:

  • If you had a not so great day yesterday and want to feel better.
  • If you want to have a great day today.
  • If woke up on the correct side of the bed this morning, and someone put you in a funk.
  • If you had toast with almond butter, and a banana for breakfast, and you're hungry again.
  • If you went to the gym this morning to start your 5K training, and your workout buddy wanted to leave after 15 minutes.
  • If you had a coughing fit, and had to pull over to puke on your way home from the gym this morning.
  • If you have a to do list a mile long.
  • If you are avoiding a situation similar to this...

If you identify with any of these reasons, make this:

This is what you call Shirred Eggs. It's a little something I picked up in culinary school. And I don't know how I survived the previous 20 years without consuming this. It is hearty, creamy, delicious, and simple!

It involves an egg, ham (leftovers!), heavy cream, and parmesan cheese. This isn't an everyday breakfast by any means, but it is good, and special, and yummy.

Look how runny, and gorgeous the yolk is. Gimme a sec to wipe the drool from my face....

...Ok, I'm back.

This makes the perfect breakfast with a piece of toast, fruit, and some iced coffee (with a splash of eggnog-the alcoholic kind if you're into that). Or an even better light lunch with a great big green salad! It was just me this morning so I made it in a ramekin. But I have a vague memory of making it in a larger baking dish with a dozen eggs back when I was in cooking school. Long story short, go forth and eat shirred eggs! They are glory, and mercy, and love. Amen.

Love, cream, and pork products,
Hannah L.

Shirred Eggs
(Serves 1: But you can easily make this in a larger 8X8, with 6-9 eggs-and alter amounts accordingly)
2 Tbls diced ham (I used leftover thanksgiving ham, but canadian bacon, regular bacon, or even deli ham would work)
1 egg
2 Tbls Heavy Cream (you could sub whole milk, or half and half, but please not milk, you need the fat content)
2 tsp Parmesan cheese (any hard cheese will do-asiago, romano, pecorino)
Black pepper

  • Preheat oven to 350*
  • Butter or spray with non-stick cooking spray a ramekin or oven proof bowl (or whatever baking vessel you are using)
  • Sprinkle ham into bottom of dish (if you are using a large baking dish with multiple eggs, arrange ham so there are little wells for the eggs to go, this will help with spacing for easier portioning)
  • Crack egg(s) onto of ham, or in ham wells
  • Pour cream over egg(s)
  • Season with black pepper (Cured pork products are a little salty, as well as cheeses such as parmesan, so I find I don't need the extra salt, but if you do, have at it!)
  • Sprinkle with cheese
  • Place on baking sheet and bake in the oven for 10 minutes (if baking a larger quantity-this time will vary)
  • Turn broiler on low, and let brown for 5 minutes - don't walk away once the broiler is on, the browning happens fast, and you don't want the yolk to set too much, it should jiggle a little when you shake the pan
  • Remove from oven, let cool slightly, and serve
  • Eat with spoon
  • Die Happy


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