About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Sunday, March 4, 2012

Shirred Eggs

Sunday morning should be peaceful. I like the quiet, only interrupted by the chirping of a bird outside. The simplicity of shirred eggs matches my mood. Served with chopped herbs and toast points, it’s a no fuss way to prepare eggs. This is an individual serving but can be made for more. Ramekins may also be used.

Preheat the broiler and position the rack 6 inches under the heating element.
Butter a gratin dish with one tbls. butter then add 2 tbls. cream in the dish. Heat under the broiler until the butter and cream begin to bubble, about 2 mins. Add two eggs to the ramekin, salt and pepper, and put under the broiler for 2 more mins. Then turn the over off and leave in the over for 6 more minutes. The eggs should be just glazed over and the yolk runny. Garnish with chopped chives or a mixture of your favorite herbs and serve with toast points.

1 comment:

  1. Hi Becky,

    I loved your recipe for shirred eggs. i am going to enjoy your blog. I couldn't find it, because it was in my junk. I will be on the lookout in the future. Keep up the great work.