Shirred Eggs with Vegetables

By Yankee Magazine

Oct 23 2009

Are you tired of eggs that are fried, scrambled, or poached? Here’s a novel way to cook them. Chef Ujjala Schwartz presents this dish topped with her delicious sauce and surrounded by alfalfa sprouts so it resembles a nest. –Ujjala’s, New Paltz, New York


Serves 6.


2 tablespoons butter
1/4 cup chopped mushrooms
1/4 cup chopped zucchini
1/4 cup chopped red pepper
2 tablespoons chopped red onion
1 tablespoon chopped fresh herbs (thyme, basil, oregano, and others)
1/4 cup bread crumbs
Grated cheese to taste
6 eggs
Ujjala’s Sauce (recipe follows)
Black olive or pimiento for garnish


In a heavy skillet melt the butter and sauté the mushrooms, zucchini, red pepper, onion, and herbs until the onion is soft. Slowly stir in the bread crumbs until the mixture absorbs the liquid in the pan. Distribute the mixture evenly in the bottom of 6 buttered muffin tins or gratin dishes. Add the grated cheese just to cover the mixture. Break one egg into each cup. Cover with more cheese. Bake 5-7 minutes until whites are hard but yolks are still soft. Before serving, top each with a dollop of Ujjala’s Sauce and garnish with a slice of black olive or pimiento.

Ujjala's Sauce


1/2 to 1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon horseradish
Dash of garlic powder


Combine all the ingredients and stir until smooth.