Shirred eggs, or "oeufs en cocotte", is the traditional French way of baking eggs in individual dishes or “cocottes”, also known as ramekins.
There are many variations of this basic recipe which use a variety of herbs, cheeses, and even meats in the cocettes, but I prefer to keep it simple with just a bit of fresh chopped herbs, fresh cream, butter and a sprinkle of fresh grated cheese.
You can feel free to use whatever ingredients you have on hand.
Due to the ease of cooking and sophisticated presentation, this is a wonderful way to prepare eggs for a large group, say for a holiday brunch, just by doubling, tripling, or quadrupling the recipe.
The ingredient list below will make one cocotte, so increase the amounts accordingly, depending on how many you are making.
Shirred Eggs with Fresh Herbs and Cheese
2 eggs
1 tablespoon heavy cream
Fresh herbs, coarsely chopped (dill, tarragon, basil, sage or parsley are all great choices)
Fresh grated Parmesan cheese (or feel free to sub in another kind if you wish)
Salt and white pepper
½ teaspoon butter, plus more to grease the bottom and sides of the cocotte
Preheat oven to 325 degrees. Lightly butter the inside of each cocotte (I love these from Le Creuset!) 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.
Melt the butter and drizzle it over the top of each cocotte.
Place them on a baking sheet and bake for 16 - 18 minutes or until the whites are just set. For a firmer yolk, bake for a minute or two more. Let sit to cool slightly, then serve warm.
Refrigerate any leftovers. To reheat, you can set the cocottes into a shallow pan of simmering water until warmed through.
