Make Mother's Day breakfast with a little less hassle

Try Emeril Lagasse's recipe for shirred eggs



 

I hate cold eggs. I think most people do. For me it can turn my best breakfast efforts into a complete disappointment. I also think many of us who aspire to be great homecooks struggle with getting everything to the table hot and on time. This is especially true at breakfast, where traditional offerings are typically made à la minute, meaning pancakes, bacon, warm syrup, toast, and eggs are cooked and served simultaneously. If you're smart, you'll avoid the most temperamental of the group and make shirred eggs.

 

Because they are baked in the oven, shirred eggs can make any breakfast gathering easier, no matter how big or how small. They also happen to be delicious. Here's a recipe an old tried and true recipe from Emeril Lagasse. Use farm fresh eggs from your local farmers' market for the tastiest version of this dish—you won't regret it.

 

Shirred Eggs

1 tsp unsalted butter
4 thin slices ham, about 1/2-ounce each
8 large eggs
Salt and freshly ground black pepper
8 tbsp heavy cream
8 tbsp grated Swiss cheese
2 tsp chopped parsley leaves
1 tsp chopped fresh chives

 

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.

 

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