Cook the Book: Shirred Eggs
Chapter: Eggs – Recipe: Shirred Eggs
I’m sad to be back from vacation. When I go away there is no ‘I’m ready to come home moment’ no thought upon return other than it feels good to be off a plane and sleeping in a comfortable bed. It’s especially easy to think I can travel forever when I am staying in apartments, with friends, and basically just living somewhere else. Nonetheless, I had to come back… my name is on a lease and… well, that’s kind of it. I have to pay rent. Otherwise I would have stayed.
So now that I’m back, time to eat a little better and start cooking again, beginning with shirred eggs. When we were very first choosing recipes for this project, I immediately chose shirred eggs from this chapter because it seemed one of the healthier options in the whole book, and something that I could easily make on a weeknight for one – in the end I did end up making it for breakfast this past weekend.
A shirred egg is basically just a baked egg, more commonly with cream and butter, but I made mine simply with sautéed spinach, which was delicious. Served with a few toast soldiers and the yolks still runny, this was the perfect way to start my saturday. Marion does point out that these would fantastic for a breakfast party because there’s so little prep. I hope you have a chance to enjoy them, by yourself or with a crowd, some time soon!
- 1 garlic clove
- handful of baby spinach
- 1 or 2 eggs
Preheat oven to 325. Heat a bit of oil in a saute pan, heat garlic for a minute or two, add spinach until wilted. Butter the ramekin, place spinach on bottom and crack 1-2 eggs on top (depends on how many will fit/how many you want). Bake for ~12 min one egg ~20-24 min for two eggs, until eggs are set.