Both easy and endlessly adaptable, shirred eggs (a fancy term for baked eggs) are especially nice at brunch. By experimenting with different combinations of veggies, meats, and cheeses, you’ll never have to eat the same meal twice, and it’s easy to switch things up up to please your guests and use ingredients in season. Shirred […]
Both easy and endlessly adaptable, shirred eggs (a fancy term for baked eggs) are especially nice at brunch. By experimenting with different combinations of veggies, meats, and cheeses, you’ll never have to eat the same meal twice, and it’s easy to switch things up up to please your guests and use ingredients in season. Shirred eggs have the added benefit of “cooking for a crowd” (no easy feat with eggs, which usually require constant cracking, monitoring, and flipping) allowing the cook more time to set the table, make a side of toast, perk the coffee, or socialize with other guests while the oven does the majority of the work.
We shared the recipe for Shirred Eggs & Bacon with Peppers & Onions in the May/June 2014 issue of Yankee Magazine, but for those that can’t get enough, here are some more ways to enjoy the delicious baked breakfast dish.
Shirred Eggs in Cornflake Cups
Breadcrumbs or crushed cereal (we prefer Cornflakes for superior crispness) tossed with a little butter and pressed into muffin cups make for sturdy shirred eggs. Feel free to add a pinch of your favorite fresh herbs on top for garnish, and serve with a side salad or fresh fruit for a light meal.
Baked Eggs in Hash Brown Cups
Attractive and savory, these show-stopper baked eggs in hash brown cups rely on frozen shredded hash browns for a crisp, crunchy exterior. Why take the time to fry up a side of home fries when you can already have them wrapped snug around your egg? These are especially impressive on the Easter or Mother’s Day brunch table.
Shirred Eggs with Ham or Sausage
By lining ramekins or muffin cups with thin slices of ham, these shirred eggs with ham are both pretty and filling for bigger appetites. Have an even hungrier crowd on your hands? Crack 2 eggs each into gratin dishes instead (on a bed of lightly sautéed veggies and grated cheese if you like) and nestle 2 breakfast sausage links into the whites before topping with cream and baking.
Aimee Tucker
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.