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 Sunset

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  • 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


  1. 1. Preheat oven to 375°.
  2. 2. Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
  3. 3. Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.
  4. 4. Sprinkle eggs with salt and pepper, top with chives, then cheese.
  5. 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.

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

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