Tuesday, December 30, 2014

SHIRRED EGGS

Son Austin and his sweetheart Areej made a wonderful garlic bean soup for us this Christmas, and as Austin was packing up to leave he asked me if I might have any use for the heavy cream that was left over. Why yes, I might!


Have you ever had shirred eggs? Paired with toasted asiago bread (also left from our Christmas dinner) smeared with a dab of local raw honey, they made for a scrumptious breakfast this morning. They also made a dang fine supper about once a week, when I moved here ahead of hubby and was on my own during the week. The recipe below is a simple one found in Sunset Magazine a while back, and to quote the author, "Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts." Ina Garten has a similar recipe in her Barefoot in Paris cookbook, called Herbed-Baked Eggs.

Sunset's Recipe for Shirred Eggs

For each serving: Use 1/4 tsp. butter to generously coat a 6-oz. ramekin. Pour 2 tsp. heavy whipping cream into bottom of ramekin. Crack 2 eggs into the dish and gently coax the yolks toward the center, using a spoon if necessary. Sprinkle with good salt and freshly ground pepper, then top with 1 tsp. minced chives and 1 Tbsp. grated hard cheese, such as parmesan. Bake at 375 F. until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately. Note: For easier oven transfer, set dishes on a large baking pan.

I should probably warn you though -- that mere 2 tsp. of cream makes a huge difference as to how rich and filling the eggs will be. And, if you happen to be using local free-range eggs, which are uber-rich to start with, well, two eggs was just too much! Only problem is, I just have that one size of ramekin, and if I put only one egg in it, it will probably turn into a rubbery hocky puck in nothing flat. May have to play with this a bit.

The good news is, I still have a good bit of that cream left, and it would be a crying shame to waste it! Got any suggestions?

3 comments:

musingegret said...

http://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe.html

Hill Country Hippie said...

Doesn't that sound yummy M.E.! I had actually considered using it to make a small French potato gratin, where you layer thinly sliced potatoes with cheese, then pour hot milk or cream over it all and stick it in the oven. I have a Tex-Mex version that includes Hatch chilies, which is delish!

Corrine at sparkledaysstudio.com said...

Looks mighty good to me. Any way you serve it. xox