Move over poached eggs, meet my new favorite brunch dish, shirred eggs.Shirred eggs are baked in the oven, maybe with a splash of cream, a sprinkling of herbs, or some roasted vegetables. I made a version below with leftover farro, scallions, cream, and a sprinkling of parmesan cheese. Feel free to add in whatever leftovers you have!
This dish is also great for holiday guests--it's easy to scale the recipe for visitors. Shirred eggs are the easiest of easy brunch dishes, and practically foolproof!
Shirred (Baked) Eggs
Serves 2
from Mark Bittman
Butter or oil as needed
1/4 cup farro (optional)
Cream (optional)
1 scallion, chopped
2 eggs
1 teaspoon parmesan cheese
Salt and freshly ground black pepper
Heat the oven to 375 degrees. Smear a bit of butter or oil in 2 custard cups or small ramekins. If you like, split the farro between the cups and put a couple of teaspoons of cream in the bottom of each. Add the scallions on top.
Break one egg into each cup, and sprinkle the cheese evenly between the two cups. Put the cups on a baking sheet.
Bake for 10 to 15 minutes or until the eggs are just set and the whites are solidified. Because of the heat retained in the cups, these will continue to cook after you remove them from the oven, so it's best to undercook them slightly. Sprinkle with salt and pepper and serve.
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