Shirred Eggs|A Baked Egg Recipe (2024)

Published: Apr 6, 2011 · Modified: Jun 2, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

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Shirred eggs are a favorite baked egg recipe and are brunch time's BFF. Creamy and custardy, these eggs are beyond simple to make, have almost infinite flavor variations and only take minutes to bake.

And isn't that something we all want for a morning meal?

Ingredients You will need:

eggs
cream
butter
parmesan cheese (optional)
chives or other fresh herbs (optional)
leeks, tomatoes, artichoke hearts (optional)
salt, pepper and paprika

Baked egg recipes are among my favorite brunch dishes since they can (a) be made ahead, (b) feed a crowd and (c) there are so many different versions! But, they aren't always the most elegant looking right?

Which is where these little cups of eggs come in. They are just as easy (if not easier!) to make, have almost infinite flavor variations, and, if you've got enough ramekins, can also feed a crowd!

But what about this whole "shirred eggs" business?

FAQ's about Shirred Eggs:

What are shirred eggs?

Shirred eggs are just another name for baked eggs! The name comes from the flat bottomed dish eggs were originally cooked in.

What is the cooking method used in making shirred eggs?

The eggs are simply baked in the oven. No water bath needed!

Tips for making this baked egg recipe:

One of the beauties of this baked egg recipe is that you can jazz them up with just about anything - onions, mushrooms, leeks, tomatoes, spinach, peppers, chiles, pancetta, bacon, ham, prosciutto, etc., etc.
Think of your favorite omelette or hashbrown recipe for inspiration and go from there!!
Although you can't bake shirred eggs ahead of time, if you are adding anything to the eggs you can cook that in advance as well as assemble the dishes in advance.

How to make Shirred Eggs: A Baked Egg Recipe:

Step #1: Saute the vegetables if using.
Step #2: Grease the ramekins and add the vegetables.
Step #3: Add an egg to each ramekin.
Step #4: Spoon the cream over and bake.

Other egg recipes you may like!

Sheet pan Baked Eggs with Broccoli
Baked Egg Frittata
Eggs in Nests
Leftover pasta frittata

If you liked these shirred eggs, I would love for you to give it a 5 star rating!

Cheers! Nancy

📖Recipe

Shirred Eggs

Shirred Eggs -easy to make, have endless varieties and are beautiful to serve.

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 205kcal

Author: Nancy Buchanan

Ingredients

1 large sliced Leek
2, seeded and diced tomatoes
2 Tbsp. butter
¼ cup parmesan cheese
4 large eggs
¼ cup cream
2 Tbsp. minced chives
salt and white pepper
¼ tsp. smoked paprika

Instructions

Pre heat the oven to 350 degrees. Heat 1 Tbsp. of butter in a medium saute pan. Add the leeks and the tomatoes and saute until leek is bright green and tender - about 3 minutes. Season with salt and white pepper.Use remaining Tbsp. of butter to grease 4 6 oz. ramekins. Divide leek mixture among the ramekins and using a spoon to spread the mixture in an even layer. Sprinkle the vegetables with the parmesan cheese. Carefully break an egg into each ramekin and season with salt and pepper. Drizzle 1 Tbsp. of cream over each egg. Place ramekins on a sheet pan and place in the oven.Bake the eggs for 9 to 12 minutes or until the whites are softly set.
Remove ramekins from oven and dust tops with smoked paprika and chives. Serve

Recipe Notes

I used leeks and tomatoes, but you could use any combination of ingredients that you like - vegetables, cheese, bacon, pancetta or ham... the list is really endless!

Nutrition

YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

More Simple Egg Recipes

Leek, Mushroom and Yogurt Frittata
Baked Orzo with Bacon, Spinach and Feta
Chile Cheese Casserole
Eggs in Nests

Reader Interactions

Comments

Daydreamer Desserts says
April 06, 2011 at 9:28 am

Have I been living under a rock? I'd never heard of Shirred eggs till just now, thanks for sharing this fab egg dish Nancy. I can't wait to make it for the boys!
Reply
My Man's Belly says
April 06, 2011 at 12:07 pm

I haven't made these before. What's the egg consistency like when they're done?
Reply
Cathy/ShowFoodChef says
April 06, 2011 at 1:34 pm

These are my Go-To brunch and weekend quickies, too. We often think alike and I love that. I use Clotilde Dusoulier's (Oeuf Cocote in Chocolate & Zucchini) idea of laying a slice of tomato in the bottom. Your pics are SO inviting and loved your cooking the leeks, etc.. first. Mmmm.
Reply
the urban baker says
April 06, 2011 at 4:24 pm

these are one of my favorites and you make it just way i like to eat it. your photos, Nancy, are right on point!!!!! x
Reply
Lucy Lean says
April 06, 2011 at 4:38 pm

Is there a difference between baked, shirred and coddled eggs? Curious! Love them! Sometimes make this with duck eggs - bigger yolk to white ratio so cooks but stays runny.
Reply
Allison [Haute Box] says
April 06, 2011 at 6:46 pm

I love shirred eggs especially with some toast "soldiers" for dipping. Mmm...runny yolk is my fave!
Reply
marla {family fresh cooking} says
April 06, 2011 at 8:25 pm

I must get on it and make some shirred eggs! These look amazing & so simple.
Reply
Kate says
April 07, 2011 at 3:54 am

I love the simplicity of this dish - perfect dinner for one or two light eaters !
Reply
Magic of Spice says
April 08, 2011 at 9:07 am

Your shirred eggs look wonderful and gorgeous photos.
Reply
Mary Ann says
April 08, 2011 at 10:40 am

Great brunch idea! putting it in my recipe file~
Reply
Damaris @Kitchen Corners says
April 08, 2011 at 11:48 am

I have neve heard of these before but they look wonderful.
Reply
Lynne @ CookandBeMerry says
April 09, 2011 at 2:47 pm

I've never made shirred eggs, but now I see I need to give these a try. Your photo is just beautiful.
Reply
- Nancy says
  April 11, 2011 at 3:27 pm
  
  Thanks Lynne!! I think you'd like these - the fact that you can put pretty much whatever you like with them makes them a winner in my book!!
  Reply
Barbara | VinoLuciStyle says
April 10, 2011 at 11:42 am

I love shirred eggs but haven't had them in years...now why is that? I am so in the habit for Easter of making creamed eggs on toast points as a way of using up all those hard boiled eggs but my children are grown and I can move on, right? 🙂
Beautiful pictures too and I haven't had breakfast yet...seriously thinking this might be brunch!
Reply
- Nancy says
  April 11, 2011 at 3:27 pm
  
  It is funny how we get stuck making many of the same dishes - and yes, you have my permission to move on!!! I struggled a bit with this photo but it is getting easier!!
  Reply
lisaiscooking says
April 10, 2011 at 11:44 am

At the Gabrielle Hamilton class I attended a few weeks ago, she made a similar brunch dish. I love how versatile this is. It really can be suited to any taste. Your version sounds fantastic, and I love the paprika and chives on top!
Reply
- Nancy says
  April 11, 2011 at 3:26 pm
  
  I do too and the fact that they are so easy to make and look so pretty!! I want to try a version with chorizo and onions with a little chile pepper on top.. I've got to stop, I am making myself hungry!
  Reply
Kim says
April 15, 2011 at 1:30 pm

Anything with a runny yolk works for me. I'd have to make some toast on the side to mop up the goodness. 🙂 Perfect for brunch!
[K]
Reply
Traci says
March 18, 2019 at 9:07 pm

Eggs are already such a comfort food, and shirred eggs are over-the-top scrumptious! I will love to eat these any season of the year. Great recipe, Nancy...and thanks for sharing mine too 🙂
Reply
- Nancy says
  March 19, 2019 at 8:06 am
  
  Awww... thanks Traci! Love sharing your recipes - sooo good!!!
  Reply
Jeani Featherngill says
April 27, 2022 at 12:55 pm

Can you make this dish without ramekins? Say, in a pie plate?
Reply
- Nancy says
  June 07, 2022 at 1:48 pm
  
  Absolutely!!!
  Reply