Shirred Eggs Food

SHIRRED EGGS

Steps:

• Preheat the oven. To 375 degrees F.
• Melt the butter in a small heat proof dish.
• Crack the eggs into the dish and bake for 10-15 minutes.
• The whites should be cooked, but not hard.
• Serve with toast.

SHIRRED EGGS

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.

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.

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 WITH JALAPENO OIL

Steps:

• Preheat the oven to 400 degrees F.
• Crack 1 egg into each ramekin. Divide the cream over each egg, until the egg is covered. Add salt and pepper, to taste and sprinkle with the Parmesan. Arrange the ramekins on a sheet tray and put into the oven. Bake for about 10 minutes.
• While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes. Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify.
• The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface. Remove the eggs from the oven, and let sit for about 5 to 8 minutes. Before serving, drizzle a small amount of the jalapeno oil on the top of each egg.

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 WITH FETA

Steps:

• Melt butter in a ramekin or baking dish.
• Add eggs.
• Sprinkle with cheese.
• Season with pepper.
• Bake at 350 degrees F about 10 minutes, or until eggs are as done as desired.

SLOPPY JOE SHIRRED EGGS WITH SPINACH

Steps:

• Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows.
• In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
• Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
• Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
• Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
• Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
• To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.

SHIRRED/SHEARED EGGS

Steps:

• Pre-heat the oven to 375.
• Grease the inside of 3 ramekins or similar small baking dishs and set aside.
• Mix the bread crumbs and butter together until well combined and then set aside.
• Crack your eggs putting two at a time into each of your ramekins. Add two tablespoons of the heavy cream to each dish over the eggs. Sprinkle salt and pepper to taste. Take the buttered crumbs and sprinkle them over the eggs lightly.
• Bake in the oven for about 15 minutes. You want the whites to cook firm but the yolk to stay just a little runny.