Shirred Eggs

Photo: Annabelle Breakey; Styling: Dan Becker
Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.

Yield:

Makes 1 serving

Recipe from


Ingredients

1/4 teaspoon butter
2 teaspoons heavy whipping cream
2 eggs
Salt
Freshly ground black pepper
1 teaspoon minced chives
1 tablespoon grated hard cheese, such as parmesan

Preparation

1. Preheat oven to 375°.

2. Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.

3. Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.

4. Sprinkle eggs with salt and pepper, top with chives, then cheese.

5. Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.

Note:

For easier oven transfer, set dish, or dishes if making more than one serving, on a large baking pan.

April 2007