Shirred Eggs(Baked)
Submitted by leroyp
Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn’t be easier.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minShirred eggs are the brunch move that makes you look like you went to culinary school. Each egg bakes in a buttered muffin cup lined with a curl of bacon, bathed in a tablespoon each of dry sherry and light cream.
Fifteen minutes in the oven and you’ve got eggs with perfectly set whites, runny yolks, crispy-bottomed bacon, and a rich little pool of sherry cream underneath. Pop them onto toasted English muffin halves and serve.
Six eggs, thirty minutes, and your brunch game just leveled up considerably.
Kitchen Tips
- Cook the bacon just until limp, not crispy, so it’s flexible enough to curl into the muffin cups
- Butter the muffin cups generously so the eggs release cleanly
- Check at 10 minutes; the difference between a runny yolk and a set one is just a couple of minutes
- Serve immediately while the yolks are still flowing
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter the insides of 6 muffin cups in a large muffin tin.
Cook bacon until most of the fat is rendered out but bacon is still limp.
Place 1 slice each into the bottom of the buttered muffin cups (curl around so that bottom is completely covered.)
Crack 1 egg into each muffin cup.
Sprinkle with salt and pepper.
Dot with butter.
Place 1 tablespoon each of Dry Sherry and Light cream into each muffin cup.
Bake 10 to 15 minutes or until egg is of desired doneness.
Serve on halves of English muffins.
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