- 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.
If you make these Shirred Eggs, please let me know by leaving a review below!
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Looking for more brunch inspiration? Check out the following recipes:
Also, how delicious do these sausage and cheese egg muffins look?!
This was originally posted in April 2018 and has since been updated with tips and tricks that will make it easier for you to recreate at home.
Shirred Eggs with Asparagus
- Oval baking ramekins
- ½ lb asparagus trimmed
- ¾ cup heavy cream
- 1 ½ 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
- maldon sea salt or truffle salt
- Preheat oven to 375 F.
- 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″ x 6″ x 1 ½” and hold just under 16 oz).
- In a small bowl, whisk together heavy cream, dijon, salt, pepper, and 1 Tbsp chopped dill. Pour half of the cream mixture over the shaved asparagus.
- 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.