SHIRRED EGGS WITH BLACK-EYED PEA SALSA AND COLLARD GREENS
Provided by Georgia Downard
Categories Bean Egg Tomato Breakfast Brunch Low Cal Lunch Healthy Collard Greens Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
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.
SHIRRED EGGS
I love it when my husband makes these for us! He found the recipe in Sunset magazine. Note: The recipe is for individual servings. Increase according to however many you plan to serve. Enjoy!
Provided by SwissItalian
Categories Breakfast
Time 17m
Yield 1 ramekin, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Generously coat a 6-oz. ramekin with the butter.
- Pour the whipping cream into bottom of ramekin.
- Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary.
- Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika.
- Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.)
- Let sit 2 to 3 minutes to set and serve immediately.
- Note: For easier oven transfer, set ramekins on a large baking pan.
Nutrition Facts : Calories 211.8, Fat 16, SaturatedFat 6.9, Cholesterol 443.6, Sodium 227, Carbohydrate 1.3, Sugar 0.8, Protein 14.8
SHIRRED EGGS
These delicious eggs are baked with cream, chives, and Parmesan cheese.
Provided by rd12498
Categories Breakfast and Brunch Eggs
Time 25m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 1.2 g, Cholesterol 390.1 mg, Fat 15.2 g, Protein 13.6 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 0.8 g
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