Shirred eggs are my brunch specialty! With just a few simple ingredients, you get a luxurious (yet super simple) dish that’s slightly creamy, a little cheesy, and finished with fresh herbs for an elevated touch.
Why You’ll Love These Shirred Eggs
While I’ve made several “baked egg” recipes over the years, like egg muffins or simple baked eggs, these shirred eggs (also known as “eggs en cocotte”) just seem a bit… fancier. Perhaps that’s due to the French influence of baking eggs in small ramekins with cream, butter, or cheese. You’ve gotta love the French for making everything richer and creamier! But this easy egg recipe is perfect for slow weekends, holiday mornings, or whenever you want a one dish breakfast—though I do love it paired with bacon or breakfast sausages! Here are a few more reasons why you’ll love these shirred eggs:
- Quick and easy. Once everything is added into the ramekin, it’s hands-free from there. Just takes about 11 minutes in the oven!
- Perfect for a crowd. Scale this up and bake a few ramekins at once on a baking sheet. My family loves it for Easter morning and Christmas breakfast!
- Can be customized. Add different herbs, greens, cheese, or smoked salmon. I’ve got plenty more delicious ideas below!
Shirred Eggs Ingredients
- Butter or olive oil: While the French default to butter, you can also use olive oil. Either one works to grease the bottom of your ramekin.
- Large eggs: Typically, you’ll crack two eggs into one ramekin. But you can use a variety of ramekin sizes and add more eggs.
- Heavy cream: This gives the shirred eggs that delicious custard-like feel and taste.
- Grated or crumbled cheese: Gruyere, herbed goat cheese, Emmental, or Boursin are all great options for this dish. I personally love gruyere, and it’s what I’m using in this recipe!
- Fresh herbs: Chopped chives are a classic, but you can use any of your favorite tender herbs.
Find the complete recipe with measurements below
How To Make Shirred Eggs
First, grease an 8-ounce ramekin with butter or oil. Make sure your ramekin is about 4×5 inches to ensure the eggs cook evenly! I’ll list a few options in the recipe card notes.
Second, let’s bake the eggs. Crack two eggs into the ramekin, then pour the cream around the yolks. Top them with cheese, and season with salt and black pepper. Bake for 11 to 13 minutes. Note that differently shaped ramekins may affect cook time. I recommend checking at 10 minutes, and removing the ramekin from the oven when the eggs look slightly undercooked, as they’ll continue to cook once removed. Then, garnish with chives and serve immediately!
Shirred Eggs Variations
- Prosciutto and pesto: Line the ramekin with a slice of prosciutto before adding the eggs. The meat will crisp up—so good! I also like to drizzle a little basil pesto sauce on top for a green eggs and ham vibe.
- Bacon and chives: Crumble cooked bacon into the bottom of the dish and proceed with the recipe. Classic and smoky!
- Spinach and mushrooms: Add a small spoonful of sauteed mushrooms and sauteed spinach to the ramekin before the eggs and cream. It will bake up beautifully for an extra savory twist.
- Shakshuka style: Spoon in a spoonful of chunky tomato sauce or quick sautéed blistered tomatoes and herbs before baking for an oven shortcut to shakshuka vibes.
Storage Tips
Shirred eggs are definitely best enjoyed fresh, since the yolks and cream mixture can firm up as they sit. But if you have leftovers, let them cool completely, then cover the ramekins tightly with a lid or plastic wrap. Store them in the fridge for up to 2 days.
When you’re ready to reheat, warm them low and slow in the oven at 300°F until just heated through. The eggs won’t be as soft as they are straight from the oven, but they’ll still taste great.
More Breakfast Ideas
- Perfect scrambled eggs: The best method yet!
- Breakfast casserole: Always a crowd favorite.
- Overnight oats: Great for meal prep.
- Berry baked oatmeal: Love this for winter days.
- Or give these other healthy breakfast ideas a try!
If you try this shirred eggs recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
Ingredients
- butter or olive oil, for greasing the dish
- 2 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons grated or crumbled cheese, like gruyere, herbed goat cheese, Emmental or Boursin
- kosher salt and freshly ground black pepper, to taste
- 1 teaspoon finely sliced chives, or other tender herbs
Instructions
- Grease the ramekin. Preheat the oven to 375°F (175°F) and grease an 8-ounce ramekin with butter or oil.
- Bake the eggs. Crack two eggs into the ramekin, then pour the cream around the yolks. Top with cheese, and season with salt and pepper. Bake for 11 to 13 minutes. Note that different shaped ramekins may affect cook time. I recommend checking at 10 minutes, and removing the ramekin from the oven when the eggs look slightly undercooked, as they'll continue to cook once removed.
- Garnish. Garnish with chives and serve while warm.
Lisa’s Tips
- Make sure to use ramekins that are about 4×5 inches. This ramekin set or this set are great options!
- Storage tip: Shirred eggs are best enjoyed fresh, but if you have leftovers, let them cool completely, then cover the ramekins tightly with a lid or plastic wrap. Store them in the fridge for up to 2 days.Â
Nutrition
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Behind The Scenes
When I tested this recipe, I actually tried four different baking dishes to see which size worked best. The top left is your standard ramekin, but since it’s deeper the eggs sunck to the bottom (which I didn’t love). The top right is my crème brûlée dish, and as you can see it was this close to overflowing! And I wouldn’t want you to spill. The bottom right is my Staub oval gratin dish, and this was my favorite size for serving. The bottom left is a similar oval shape, just a bit larger, which works great if you want room for extra toppings. Overall, something around 8-ounces works perfectly!
As I like to start my day with protein, I was immediately drawn to this recipe. I usually have 3 eggs every morning and after years of eating the same thing, it was nice to change it up a bit. THIS WAS HEAVENLY!!! So rich and decadent with every bite. This will definitely be in my early morning rotation.
I’m so glad you loved these shirred eggs, Becky! They’re a great way to switch up your egg routine.
Talk about decadent!! I followed your recipe exactly as published. The ingredient amounts were perfect and so was the temperature and timing. This dish is simple and perfect and will make any occasion even more special!
Wonderful! I’m so glad you loved these shirred eggs, Dana.
This is the easiest recipe for baked eggs. I love how it turned out! Thanks so much. I had some fresh rosemary that I added.
Hi Sharon – fresh rosemary is always a great addition! So happy you loved them!
Turned out great! It was my first time making anything like this. It ended up taking twice as long to cook for me and the egg whites in the middle were still a little liquidy. I waited an extra minute or two before serving and it helped to firm up the middle as Lisa mentioned. I had to substitute cottage cheese and it was fine. Thanks Lisa! It was super easy.
Hi Hilary – Glad this recipe worked out with cottage cheese!
This was delicious!!!! We made them for brunch this morning for our family of four and everyone enjoyed! Made exactly as instructed but baked a bit longer because I kept thinking they weren’t done. Our yolks were cooked more firmly so next time I’ll take them out sooner. But still so yummy! Thank you for all of your hard work! We enjoy so many of your recipes!
Hi Stephanie – I’m so glad everyone loved these shirred eggs for brunch!
I saw this recipe and was excited to try it so I made it the next morning… it was delicious!! It is a simple, yet elevated way to enjoy eggs. I look forward to trying it with other ingredients for different flavor combinations!
Wonderful! I’m so glad you loved these shirred eggs, Taylor.