Shirred Eggs

Name: Shirred Eggs
Total time: 25 min
Ingredients: Butter for the ramekins; 1 cup heavy or whipping cream; 1 teaspoon finely chopped fresh sage (or any herb you like), or 1/4 teaspoon dried; 16 large eggs; 1 cup hot chicken stock; Salt and freshly ground pepper

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Total: 25 minutes

Servings: 8

Cost: $2.65 /serving

Author : Jonathan Reynolds

chicken stock eggs heavy cream

Ingredients

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Butter for the ramekins1 cup heavy or whipping cream1 teaspoon finely chopped fresh sage (or any herb you like), or 1/4 teaspoon dried16 large eggs1 cup hot chicken stockSalt and freshly ground pepper

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Instructions

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Step 1

Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.

Step 2

Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)

Step 3

Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.

Step 4

Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!