Sherried Eggs With Cheese Food

SHIRRED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
• Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

SHIRRED EGGS

Steps:

• Heat oven to 375 degrees F.
• Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
• Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

SHERRIED EGGS WITH CHEESE

Steps:

• Melt 1/2 cup butter in double boiler. Add cream and heat. Add grated cheese and stir until almost melted. Add slightly mixed eggs and salt.
• As eggs are beginning to set, stir from bottom until eggs are lightly scrambled. Then add the rest of the butter and the sherry.
• Serve on toast that has been spread with deviled ham or accompany with grilled ham.

SHIRRED EGGS

Steps:

• Preheat an oven to 350 degrees.
• Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
• Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
• Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
• Serve with toasted brioche or croissants.

CHEESE EGGS

Steps:

• Grate cheese and break eggs into a dish but don't stir them.
• Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
• Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.

INDIVIDUAL SHERRIED EGGS (MINI CASSEROLE)

Steps:

• Spray four ramekins or individual casseroles with nonstick cooking spray.
• Combine half and half, sherry, pepper, and Worcestershire, set aside.
• Layer the following into ramekins: Canadian Bacon, two eggs, 2 T. combined sauce and then bake for ~7 minutes at 350.
• Top with cheese, bake again for another ~7 minutes or until cheese is melted and eggs are done to your liking.
• Serve immediately!