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 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 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 sauteed veggies and grated cheese if you like) and nestle 2 breakfast sausage links into the whites before topping with cream and baking.