SHIRRED EGGS
Provided by Jonathan Reynolds
Categories brunch, main course
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
- Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
- Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
- Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 379 milligrams, Sugar 2 grams, TransFat 0 grams
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