20-Minute Shirred Eggs with Asparagus
Creamy Shirred Eggs with spring asparagus and dill is an elegant brunch recipe that has just 5 minutes of prep! Topped with heavy cream, eggs bake until the whites are set, but the yolks are jammy. If I had to describe it in one word? Luscious! Gluten-free.
Servings: 2 servings
Calories: 272kcal
Equipment
Oval baking ramekins
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).
Nutrition
Serving: 2eggs | Calories: 272kcal | Carbohydrates: 6.4g | Protein: 15.9g | Fat: 21.3g | Saturated Fat: 10.1g | Cholesterol: 413mg | Sodium: 1345mg | Fiber: 2.5g | Sugar: 3g
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