Ingredient Notes
- Fresh asparagus: light, yet delicate — thinly sliced asparagus becomes tender when baked and pairs SO WELL with the creamy eggs!
- Heavy cream: other than eggs, cream is the main ingredient in shirred eggs
- Dijon mustard: for a touch of spice
- Kosher salt
- Freshly ground black pepper
- Large eggs: you can substitute with extra-large eggs and add 1-2 additional minutes to the cooking time. Regardless, the fresher the eggs, the better!
- Fresh dill: fresh herbs make everything better. Here, the dill works beautifully with the eggs and asparagus
- Red pepper flakes: trust me, this adds the perfect kick to contrast the creaminess!
- Flaky sea salt: I like to finish this dish with a generous sprinkling of maldon sea salt
How to bake eggs
Baked eggs come in many forms, but shirred eggs are a real showstopper. Something magical happens when you combine eggs, heavy cream, and fresh herbs. The word that comes to mind is luscious. Think impossibly creamy, yet light; elegant, yet homey. They’re the best of all possibilities, and while they take a little more forethought than making scrambled eggs or a perfect fried egg, I assure you they are worth it.
How long to bake eggs
Let’s start with prep time. A mere 5 minutes is all it takes to gather and prep the ingredients for homemade shirred eggs.
Once you’ve combined all ingredients into small, flat ramekins, the eggs will bake at 375F for 10-15 minutes (depending on how done you like your egg yolk). You’re looking for the whites to be fully set, but the yolks to be a bit runny.
What to serve with shirred eggs?
These easy shirred eggs make for a perfect brunch dish on their own, but they’re even better when served with a simple side salad. Don’t forget brioche toasted soldiers or a crusty baguette to sop up that glorious sauce! And fresh herbs and maldon sea salt on top are a must.
So what are you waiting for?! This best ever brunch dish is going to impress each and every guest at your table. Run, don’t walk.
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Looking for more brunch inspiration? Check out the following recipes:
Smoked salmon and cream cheese breakfast tacos
Turkish poached eggs with herbed yogurt (cilbir)
DIY bloody mary bar
Chicken and waffles
How to host an epic Sunday bagel brunch
Also, how delicious do these sausage and cheese egg muffins look?!
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20-Minute Shirred Eggs with Asparagus
Equipment
Ingredients
- ½ lb asparagus, ends trimmed
- ¾ cup heavy cream
- 1½ tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 4 large eggs
- 1 Tbsp fresh dill, chopped, plus more for serving
- pinch of red pepper flakes
- flaky sea salt
Instructions
- Shave the asparagus. Preheat oven to 375F. After trimming ends off of asparagus, use a vegetable peeler to shave thin layers of asparagus. Layer asparagus in two medium, flat ramekins (the ones pictured are approximately 10"x6" x 1½" and hold just under 16 oz).
- Make the cream mixture. In a small bowl, whisk together ¾ cup heavy cream, 1½ tsp Dijon, 1 tsp Kosher salt, ¼ tsp black pepper, and 1 Tbsp chopped dill. Pour half of the cream mixture over the shaved asparagus.
- Bake the shirred eggs. Make two small wells in each dish, then carefully pour an egg into each. Drizzle the remaining cream over the egg whites, being careful not to cover the yolks. Bake for 12-15 minutes, or until egg whites are set and the yolks are cooked to your liking. Top with fresh dill, red pepper flakes, and a sprinkle of maldon sea salt or truffle salt. Serve immediately.
Notes
- To create one large dish of shirred eggs, cook in a larger baking dish. Cooking time may vary slightly, as the heat may cook the eggs on the outer edges before the center eggs are set. Check and adjust time accordingly.
- Topping suggestions: caramelized onions, goat cheese, a sprinkling of Parmesan, or spinach. Just make sure the extra ingredients are cooked before you add them to the ramekins unless they’re very thin (like the shaved asparagus).
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