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Shirred Eggs are a breakfast worth enjoying in the morning! They are a creamy, custard combination of eggs, cheese, cream and bacon baked in individual ramekins. It’s a simple but incredibly delicious way to start the day!
Reasons You’ll Love This Recipe
- Amazing Taste and Texture:Shirred eggs have a thicker texture than fried eggs or scrambled eggs. The contrast of soft cream combined with crusty bread for dipping is SO good! Plus, you’ll love the savory and cheesy taste!
- Easy to Make:With simple, inexpensive ingredients and easy-to-follow instructions, you’ll want to prepare this breakfast again and again.
- Multipurpose: This recipe is easy to adapt—feel free to change the cheese, use a different meat, and add spices!
Ingredients for Making Shirred Eggs
This shirred eggs recipe is sure to spice up your breakfast! You only need a few simple ingredients. These perfectly portioned egg cups and bacon combine so easily to create incredibly creamy and savory deliciousness!
- Butter: A small amount of softened butter is used to grease the inside of the ramekins.
- Grated Parmesan: While you can use other types of cheese to make this egg recipe, parmesan cheese is the classic cheese used in shirred eggs.
- Egg: This recipe calls for six eggs to make three shirred egg ramekins.
- Heavy cream: Combined with eggs, the texture is soft and rich in taste.
- pork: Perfectly crispy bacon is perfect for any type of egg.
- fresh chives: Adds a little freshness and a pop of color.
- Salt & Pepper: Makes baked eggs super flavorful!
How to Make Shirred Eggs
Shirred eggs are baked eggs cooked in a small ramekin with cheese, cream and bacon. When done, you’ll have a delicious, flavorful, and creamy pudding to enjoy with pieces of crusty bread. Here are easy step by step instructions!
- Preparation: Preheat oven to 375 degrees Fahrenheit. Grease the insides of 3 4-ounce ramekins and place them in a baking dish.
- Add Cheese: Divide the parmesan evenly between the three ramekins.
- Add Eggs and Cream: Crack two eggs into each ramekin, then top each egg with two tablespoons of heavy cream, followed by a pinch of salt and pepper.
- Grilling: Pour water into the baking dish until it comes ⅔ of the way up to the top of the ramekins to create a water bath. Bake for 12-14 minutes until the whites are opaque but the eggs are still jiggly and runny. Add the minced meat and spring onions on top. Serve warm with toast or crostini on the side.
Tips and Variations
Here are my top tips to follow when making shirred eggs and a few ways to adjust the recipe to suit your preferences.
- Baking Time: The wider and shallower your ramekins, the less time it will take to bake your shirred eggs. If you have wide, shallow ramekins or prefer to use 6 ounce rather than 4 ounce ramekins, I recommend reducing the baking time to 10-12 minutes.
- Skip the Water Baths:Traditionally, shirred eggs don’t use a water bath, but I prefer to use a water bath because it helps the eggs cook more evenly. You can skip the shower if you want! Your eggs may cook a little faster on the edges, so keep a close eye on them to make sure you don’t cook them more than you like.
- Mix: Change the taste by using a different cheese, such as cheddar, gouda, gruyere, or pepper jack. You can add ham or sausage, different seasonings, some hash browns, or top with fresh herbs or microgreens.
- Dairy Free Options: You can replace heavy cream with unsweetened non-dairy cream, such as almond milk or coconut milk.
- Adjust for More Eggs: If you’re trying to hit a protein goal, you can easily adjust this recipe to fit your desired number of eggs. Use a tablespoon of cream and ½-1 tablespoon of cheese for each egg. Add your other toppings freely.
- Use a Muffin Pan: To make a large batch, spray the wells of a muffin tin well with pan spray and treat each well like its own ramekin. Once baked, remove the eggs from the pan to serve.
Make Ahead and Serve Immediately
- Prior Preparation: You can prepare the ramekins up to 24 hours in advance and store them in the refrigerator in an airtight container or covered with aluminum foil or plastic wrap. Once ready to cook, place the ramekins in a baking dish and proceed to step 4.
- Serve Immediately: Serve the shirred eggs within 5-10 minutes of removing them from the oven. I don’t recommend storing leftovers.
More Breakfast Recipes
I’m a big fan of savory breakfasts. Eggs are my favorite food in the morning for protein! I have so many delicious and correct breakfast recipes that use eggs. Here are some of my favorites!
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Preheat oven to 375 degrees Fahrenheit. Grease the insides of 3 4-ounce ramekins and place them in a baking dish.
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Divide the parmesan evenly between the three ramekins before cracking two eggs into each ramekin.
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Top each ramekin with 2 tablespoons heavy cream, followed by a pinch of salt and pepper.
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Add water to the baking dish up to ⅔ of the top of the ramekins to create a water bath. Bake for 12-14 minutes until the egg whites are opaque, but the eggs are still slightly jiggly. Don’t worry if it looks undercooked! It will continue to bake once it comes out of the oven.
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Add the minced meat and spring onions on top. Serve warm with toast or crostini on the side.
Calories: 245kcalCarbohydrate: 2GProteins: 13GFat: 20GSaturated fat: 10GPolyunsaturated fats: 2GMonounsaturated fats: 6GTrans Fat: 0.03GCholesterol: 364mgSodium: 203mgPotassium: 157mgFiber: 0.1GSugar: 1Gvitamin A: 945IUVitamin C: 0.2mgCalcium: 99mgIron: 2mg
Nutritional information is calculated automatically, so should only be used as an estimate.
