The perfect simple summer breakfast – shirred eggs with fresh herbs and cheese!
If you have your own chickens, fresh eggs should be abundant this time of year, and what better way to enjoy them than in this simple but elegant recipe for shirred eggs – a traditional French method of baking eggs in small ramekins or “cocottes”?
You can add all sorts of things to your shirred eggs, so feel free to make this recipe your own and modify to suit your tastes by adding your choice of cheeses, herbs, and more. A few common additions include bacon or ham, and crumbly cheeses such as feta or blue cheese.
Shirred eggs are a great example of how a “fancy” recipe can also be simple and easy to make! This recipe is impressive enough to wow guests, and easy to multiply to feed more people – but simple enough to make for a quick and satisfying breakfast at home.
If you have duck eggs, this recipe will be even richer and more decadent, but chicken eggs work just fine if that’s what you have.
Shirred Eggs with Fresh Herbs
(Amounts are per serving. Adjust accordingly based on how many servings you need.)
- 2 duck or chicken eggs
- 1 Tablespoon heavy cream
- Fresh herbs, whole, finely or coarsely chopped (dill, tarragon, basil, sage or parsley are all great choices)
- Fresh grated Parmesan cheese (or feel free to substitute another kind if you wish)
- Salt and white pepper
- ½ teaspoon butter plus the wrapper to grease the bottom and sides of the cocette.
- Preheat oven to 325 degrees.
- Lightly butter the inside of each cocette using the butter wrapper.
- Pour some cream into each (just enough to cover the bottom), then break two eggs side by side gently onto the cream. Season with salt and pepper, then sprinkle with chopped herbs and then some grated Parmesan.