SHIRRED EGGS

Shirred Eggs image

Provided by Jonathan Reynolds

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

Butter for the ramekins
1 cup heavy or whipping cream
1 teaspoon finely chopped fresh sage (or any herb you like), or 1/4 teaspoon dried
16 large eggs
1 cup hot chicken stock
Salt and freshly ground pepper

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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