Wednesday, December 5, 2012
Gratin-style Shirred Eggs
"One egg or two?"
"Is that all you're making? That's not a meal."
I beg to differ, dear. That's the exact conversation my husband and I had when I decided to make these. Eggs are a nutrition powerhouse and I do, in fact, think that eggs alone constitute as a meal!
Shirred eggs are simply ones cooked in a small buttered dish (such as a shallow ramekin) and finished off under the broiler. The result is a softly set white and liquid yolk. Everybody knows the perfect egg has a runny yolk!
Some people find the process tricky, but once you get the hang of it, you'll have soft, delicate eggs every time!
We doll these shirred eggs up with the addition of cream and some cheese.
1/2 tablespoons unsalted butter
salt and pepper, to taste
2 tablespoons heavy whipping cream
2 tablespoons mozzarella cheese (any cheese will do, this is just what I had on hand)
Heat broiler to high.
Divide the butter between two small, shallow, fire-proof ramekins (about 4 inches in diameter).
Place dishes over moderate heat (it helps to have a gas range - if not, then I'd just throw them under the broiler to begin with). Once butter is melted, add 2 eggs to each dish. Cook for about 1-2 minutes, or until a thin layer of the white is set on bottom.
Add 1 tablespoon of whipping cream to each dish and top with mozzarella cheese.
Transfer dish under broiler and cook until white is softly set, and yolk is still runny, about 5-6 minutes.
You'll end up with two perfectly runny eggs and some nicely browned cheese. Plenty enough for a protein-packed breakfast!
Hope you guys have a great rest of the week - I might be absent for the rest of it - it's a big, busy week at school and work!