Shirred Eggs

5 from 6 votes

These shirred eggs are the easiest way to elevate breakfast and brunch! They're slightly creamy, a little cheesy, and so delicious.

Prep Time5

Cook Time11

Total Time16

Course: Breakfast

Cuisine: French

Keyword: baked eggs, Shirred Eggs, Shirred Eggs Recipe

Servings: serving

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

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.

Make sure to use ramekins that are about 4x5 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.