Ingredients
Egg Mixture
- 1/4 teaspoon unsalted butter
- 2 teaspoons heavy cream
- 2 large eggs
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 teaspoon minced fresh chives
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the eggs.
- Grease ramekin: Lightly grease a 6-ounce ramekin with the unsalted butter, coating the bottom and sides to prevent sticking.
- Add ingredients: Pour the heavy cream into the ramekin. Carefully crack the two eggs on top, taking care not to break the yolks. Season with salt and freshly ground black pepper. Sprinkle the minced fresh chives and grated Parmesan cheese evenly over the eggs.
- Bake: Place the ramekin on a baking sheet and bake in the preheated oven for 12 to 15 minutes, until the egg whites are set but the yolks remain slightly runny, giving a creamy texture.
- Rest and serve: Remove the ramekin from the oven and allow the eggs to rest for a couple of minutes before serving. This helps the dish settle and makes it easier to enjoy.
Notes
- Watch the baking time carefully to achieve your preferred yolk consistency; reduce time slightly for runnier yolks or extend for firmer yolks.
- Use a fresh non-stick ramekin or ensure thorough greasing to prevent the eggs from sticking.
- For added flavor, consider adding a pinch of smoked paprika or a dash of hot sauce before baking.
- Shirred eggs pair well with toasted bread or a light salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
