Baked Eggs are a sort of oven eggs, and are a tremendous-simple way to turn the common-or-garden egg into an engaging meal for breakfast, lunch or dinner.
Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set. Bread for dunking is absolutely not optionally available!
Baked Eggs can be as simple as cracking eggs into a muffin tin, then popping it inside the oven. All right – however, well, kinda humdrum.
These shirred eggs even though? They’re cooked on a bed of garlicky mushrooms and spinach. We drizzle the eggs with only a contact of cream and deliver it all a shower of parmesan earlier than popping inside the oven. The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!
Tasty Egg, Odd Name: What Are Baked Eggs?
Shirred eggs get their name from the traditional dish wherein they may be baked, a small gratin dish known as a shirrer. unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath.
these days, “shirred eggs” is used to name any eggs baked this way, commonly with a piece of butter and cream, and served in the baking dish.
There’s limitless possibilities for ingredients you could marry with your shirred eggs. Ham, flaked smoked fish, sparkling herbs, breadcrumbs, distinctive cheeses, tomato (like Shakshuka), cooked veg like asparagus, capsicum, artichoke … even shaved truffle! The listing goes on – hatch your own shirred eggs creations!
Ingredients in Baked Eggs
Here’s what you need to make these Shirred Eggs baked on a bed of buttery and garlicky spinach and mushrooms:
- Eggs – Fridge-cold, if you’re dead set on runny yolks like I am! Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites. If you use room temperature eggs, you’ll find by the time the whites are set, the yolks aren’t runny any more.
- Mushrooms – I’ve just used white mushrooms, but anything will work here. If you have access to fresh wild mushrooms, they’ll be even better (*jealous!)
- Spinach – I’ve used baby spinach here for ease. You can easily switch it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or anything similar.
- Garlic, thyme and butter – For cooking the spinach and mushroom bed. Feel free to switch out the thyme for other herbs of choice! Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.
- Cream and parmesan – For topping the eggs. The cream protects the egg so it doesn’t dry out in the oven, and the cheese forms a thin and delicious crust. Plus, well, you know. Cream and cheese. Makes everything tastier.
How to Make Baked Eggs
- Cook mushrooms – begin by means of cooking the mushrooms until golden. add the garlic closer to the cease, else it’s going to burn earlier than the mushrooms are executed.
- Wilt spinach – when the mushrooms are done, toss the spinach in and stir just till wilted. This actually takes 30 seconds.
- Divide between ramekins – Divide the mushroom mixture between the ramekins.
- Egg – Make a shallow crater within the surface of the mushroom mixture so while you rack the eggs in, the yolk settles inside the middle. this can also encourage even cooking of the yolk. If the yolk sits up in opposition to the wall of the ramekin, the part touching the ramekin will overcook.
- Top with cream and parmesan – Sprinkle the eggs with a pinch of salt and pepper, drizzle over cream, then parmesan.
Bake for 15 mins at two hundred°C / 390°F / (180°F fan) for runny yolks and just-set whites. test at 12 minute mark – in case your ramekins have decrease sides or your oven is warmer etc, it is able to prepare dinner quicker.
To serve, sprinkle with a pinch of smoked paprika (elective) or even cayenne if you want it hot (definitely elective!), chives (optional), and with hot crusty bread for dunking (now not optional!).
How to serve Baked Eggs
The apparent solution: breakfast and brunch.
You can eat it with breads
After I make it: lunch and dinner.
A few human beings might find one egg a touch on the mild side, portion-clever, for a breakfast. however with bread, I find it’s sufficient. And you already know i’ve a hearty urge for food!
Having said that, when you have a bigger ramekin, sense free to double up on the eggs. simply scale up the cream and parmesan, and modify the bake time as required. Or if you select, you could also make Shirred Eggs in a single large baking dish. Now you’re unfastened to scale it up in your coronary heart and tummy’s content!