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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shirred eggs with a few additions to make them a lil heartier. These are pretty and easy and quick.... they work well for a holiday breakfast or brunch! These should be made in individual ramekins or other oven safe serving dishes. Ingredients:
1 dozen fresh eggs |
3/4 cup heavy cream |
about 1/4 cup fresh chopped chives |
about 2 large sprigs fresh tarragon, minced |
about 1/2 cup shredded gouda, gruyère, fontina or similar cheese |
4-6 slices bacon, cooked crisp and crumbled |
several dashes of hot sauce or cayenne |
lil olive oil, melted butter or no stick spray |
kosher or sea salt and fresh ground pepper |
Directions:
1. Brush a lil oil or butter(or spray) inside each ramekin.
2. Add 1T cream per egg to each one.(in other words, if you are using 3 eggs per dish/serving, use 3, but if you're just using 2 eggs per serving, use 2 :)
3. Add a lil hot sauce or cayenne and just give it a quick lil stir.
4. Crack 2 or 3 eggs carefully into each ramekin/dish, be careful not to break the yolks.
5. Sprinkle with a lil salt and pepper.
6. Add chives, tarragon and bacon.
7. Top with a sprinkling of cheese.
8. Bake in a 350 oven for 15-18 minutes, depending on how cooked you want your egg yolks.
9. Serve immediately with lightly toasted bread to dip into the yumminess.
10. *my pic shows 2 different types of serving/cooking options. The shorter ones, I used 3 eggs, the smaller ramekins had just 2. Both cooked equally in the same time.
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