Looking for a breakfast that feels a little bit fancy but is secretly the easiest thing you’ll make all week? Welcome to the world of baked shirred eggs! There’s something magical about the texture of eggs baked this way—the whites become firm yet tender, and the yolks stay perfectly jammy. This recipe is not just a method; it’s a canvas. It’s the perfect way to use up leftover veggies, grains, or that last bit of cream. Whether you’re cooking for one or for a brunch party, these elegant little ramekins are guaranteed to impress.
Ingredients
• (for 2 servings)
• 2 large eggs
• 2 tablespoons / 30 ml heavy cream or milk, optional
• 1 teaspoon / 5 g butter or oil, for greasing
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Generously grease two small ramekins or custard cups with butter or oil.
3. If using, pour 1 tablespoon of cream into the bottom of each prepared ramekin.
4. Carefully crack one egg into each cup. Place the cups on a baking sheet to make them easy to handle.
5. Bake for 10 to 15 minutes. The eggs are done when the whites are opaque and set, but the yolks are still runny. For a perfectly jammy yolk, aim for the 12-minute mark.
6. Carefully remove from the oven. Sprinkle with salt and pepper to your liking and serve immediately in the ramekins.
Nutritional Information
• Estimated per serving (1 egg with cream)
• Calories: 165 kcal
• Protein: 7 g
• Fat: 15 g
• Carbohydrates: 1 g
Pro Tips
• Add leftover cooked vegetables, grains, or chopped tomatoes and herbs to the ramekin before adding the egg.
• Top with bread crumbs, grated Parmesan cheese, or fresh herbs before baking for extra texture and flavor.
• Remove the eggs from the oven when the whites are just set; they will continue to cook in the hot ramekins.
• For ultra-tender, oven-poached eggs, place the ramekins in a larger pan, add an inch of boiling water to the pan, cover with foil, and bake.
FAQ
Q: Can I make these baked shirred eggs dairy-free
A: Absolutely! To make this recipe dairy-free and vegan-friendly (while still using eggs), simply grease the ramekins with a plant-based oil like coconut or olive oil instead of butter. For the creamy base, you can omit it or use a dairy-free alternative like unsweetened almond milk, soy cream, or a splash of full-fat coconut milk for extra richness.
Q: How can I add more vegetarian protein to this dish
A: This recipe is a great base for adding more protein. Before cracking the egg, consider adding a layer of cooked lentils, chickpeas, crumbled firm tofu, or a tablespoon of nutritional yeast for a cheesy flavor. Topping with a vegetarian-friendly Parmesan cheese before baking also adds a delicious protein boost.
Q: What are the best vegetarian additions for shirred eggs
A: This dish is perfect for using leftover vegetables and grains. Try adding a base of sautéed spinach and garlic, chopped sun-dried tomatoes, roasted bell peppers, mushrooms, or leftover cooked quinoa. Fresh herbs like chives, dill, or parsley also add wonderful flavor. Just add your favorite vegetarian ingredients to the ramekin before the egg.
Q: Are baked shirred eggs good for vegetarian meal prep
A: Baked shirred eggs are best enjoyed immediately for the perfect runny yolk texture, as reheating can cause the yolk to overcook. For easier mornings, you can prep the ramekins the night before with all your non-egg vegetarian ingredients (like veggies, grains, and cream). In the morning, just crack in the egg and bake for a quick, elegant breakfast.
