Shirred Eggs Recipe
Simple, yet elegant shirred eggs with heavy cream, fresh dill, and asparagus. An easy way to entertain for breakfast or brunch!
Servings: 2 servings
Calories: 272kcal
Equipment
Oval baking ramekins
Ingredients
- 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
Instructions
- 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.
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. Shirred eggs are perfect for experimenting with mix-ins! Add caramelized onions, goat cheese, a sprinkling of parmesan, spinach, or anything else you love to eat with your eggs. 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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