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Greatest plates · Main
Shirred Eggs
A spoon of cream and grated gruyère over eggs baked in a buttered ramekin, until the whites just set and the cheese browns at the edge. Rich, small and quick enough for a weekday.
Serves 1Prep 5 minCook 11 minEgg
Containsdairy · egg
Inspired by a recipe from Downshiftology ↗
Protein 19%Carbs 2%Fat 79%
About 330 kcal a serve — 16 g protein, 2 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 1
Method
Grease the ramekin
190°CPreheat the oven to 190°C. Grease an 8-ounce ramekin (about 4–5 inches wide) generously with butter or olive oil.
In the ramekinGrease →
Add the eggs and cream
Add allCrack two eggs into the ramekin, then pour the cream around the yolks so they sit in the pool of cream.
In the ramekinCrack in →
Top and season
On topScatter the cheese over the top, then season with salt and freshly ground black pepper.
In the ramekinTop →
Bake the eggs
BakeBake for 11 to 13 minutes, checking at 10 minutes. Remove the ramekin from the oven when the eggs look slightly undercooked, as they'll continue to cook once removed.
Garnish and serve
Serve warmGarnish with the sliced chives and serve immediately while warm.
In the ramekinGarnish →
Cook's notePull the eggs while they still look slightly underdone — they firm up as they rest, and differently shaped ramekins will change the timing.
Estimated per serve
330 kcal · 16 g protein · 2 g carbs · 29 g fatestimates, within ~10%
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