Best Shirred Eggs Wchorizo Recipes

SHIRRED EGGS

Shirred Eggs image

These delicious eggs are baked with cream, chives, and Parmesan cheese.

Provided by rd12498

Categories Breakfast and Brunch Eggs

Time 25m

Yield 1

Number Of Ingredients 6

Ingredients

¼ teaspoon softened butter
2 teaspoons heavy cream
2 eggs
salt and pepper to taste
1 teaspoon minced fresh chives
1 teaspoon grated Parmesan cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 1.2 g, Cholesterol 390.1 mg, Fat 15.2 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 0.8 g

SHIRRED EGGS

Shirred Eggs image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon unsalted butter
4 thin slices Virginia ham, about 1/2-ounce each
8 large eggs
Salt and freshly ground black pepper
8 tablespoons heavy cream
8 tablespoons grated Swiss cheese
2 teaspoons chopped parsley leaves
1 teaspoon chopped fresh chives

Steps:

Heat oven to 375 degrees F.
Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

SHIRRED EGGS

Shirred Eggs image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter
8 large whole eggs
1-ounce black truffle, thinly sliced
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat an oven to 350 degrees.
Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
Serve with toasted brioche or croissants.

SHIRRED EGGS W/CHORIZO

Shirred Eggs w/Chorizo image

From MofC with a few changes. You will need eight ramekins to prepare this recipe. If you prefer bacon, turkey/beef bacon, leftover taco meat, veggie bacon or similar can replace the chorizo. The eggs were served with flour tortillas.

Provided by C G @Celestina9000

Categories Eggs

Number Of Ingredients 10

Ingredients

1/2 pound(s) chorizo (read recipe intro for sub suggestions)
10-12 - grape or cherry tomatoes, cut in half
2-3 tablespoon(s) yellow onion, finely minced (red or white onion will work)
1-2 tablespoon(s) unsalted butter
1/2 cup(s) crema mexicana (can sub sour cream, creme fraiche, mascarpone, plain yogurt. i used sour cream and stirred in a little bit of heavy cream)
1/3 cup(s) cotija, crumbled + a little bit more for garnish (i used a combination of cotija, feta, sharp white cheddar and freshly grated parmesan)
8 - eggs
- black pepper, to taste
- chili powder, for garnish (i used spanish smoked paprika although cayenne or regular paprika will do)
- fresh cilantro, for garnish

Steps:

Preheat oven to 375 degrees.
In a pan over medium heat, brown the chorizo and break up into small pieces. Cook completely. Remove the meat with a slotted spoon and transfer to a paper towel-lined plate to drain. *Reserve* the drippings.
Reheat the pan and briefly cook the tomatoes and onion for about 1 minute but no longer than that. Remove from heat and set aside.
Butter the bottom and sides of each ramekin. Place 2 tablespoons of the crema Mexicana (or sub) in each dish. Add the cheese, 1/2 of the meat and all of the tomato/onion mixture in the ramekins.
Break an egg into each ramekin, season with black pepper and finish with the remaining meat and a sprinkle of cheese.
Bake approximately 15 minutes or until the eggs are set (depending on your desired doneness). I cooked the eggs a total of 14 minutes. {Reminder}-the eggs will continue to cook after you remove the ramekins from the oven.
Lightly garnish the eggs with Spanish smoked paprika, a small spoonful of crema Mexicana and a garnish of fresh cilantro.