Simple Shirred EggsSubmitted by: JAZZLEBUG
IntroductionQuick and easy breakfast that is tasty, filling, and low carb. It's great for a crowd, too, as it's just as easy to make a dozen as it is to make one. If making more than one, placing ramekins on a sheet pan is helpful. Quick and easy breakfast that is tasty, filling, and low carb. It's great for a crowd, too, as it's just as easy to make a dozen as it is to make one. If making more than one, placing ramekins on a sheet pan is helpful.
1/2 tbsp unsalted butter
2 large eggs
2 tbsp heavy whipping cream
dash of salt
dash of paprika for color
Due to the cream, the egg will still look "jiggly" when you remove it from the oven. Egg yolks should be soft and egg whites should be firm. Due to varying oven temperatures, it may take a try or two to get your own timing down pat.
Though I'm posting this recipe with the low carb folks in mind, this recipe can be modified for any number of dietary needs, including lower fat diets.
Add whatever additional items you like. Tomato, basil and Parmesan are wonderful. Sausage, sage, and ginger is another great option! This recipe is calculated only for the ingredients listed in the above ingredient list - no additional items.
Makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user JAZZLEBUG.
Rate This Recipe
Member Ratings For This Recipe
?How do you "add the eggs"? Just crack them in? Do you stir in the cream, or does it just sit on top? It sounds like you don't break the yolks before putting them in the oven, is that correct?
As for adding itmes - again, stirred in? sprinkle on top or place under eggs? CONFUSED! - 2/8/12
Reply from JAZZLEBUG (2/23/12)
I just crack them in, drizzle the cream on, sprinkle some seasoning in, and bake! No breaking of yolks or stirring necessary. I do stir mine a bit to incorporate the seasoning once they're served, though. Hope this helps! :)