How to Prepare Perfect Shired eggs 2

Shired eggs 2. Reviews for: Photos of Shirred Eggs. Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts. Learn how to make shirred eggs and bacon with Chef Mark from LearnToCook.com.

Shirred or baked eggs are an easy and elegant way to cook eggs for breakfast or brunch. Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon. You can have Shired eggs 2 using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Shired eggs 2

1. You need 2 of tomatoes cut in pieces.
2. It's 3 of mushrooms minced.
3. It's 1 of green pepper chopped.
4. It's 1/2 ounce of raw ham diced.
5. You need of Salt.
6. Prepare of Pepper.
7. Prepare of Little cream.
8. It's of Eggs.

Break the eggs into the dishes, allowing one or two eggs to a dish. Shirred eggs, or oeufs en cocotte as they are known in France, accompanied by toast soldiers (thinly-sliced sections of toast) are one of the most glamorous, velvety breakfast dishes around. Shirred eggs are a simple baked egg dish that is delicious for breakfast, brunch, lunch, and sometimes even dinner. Traditionally, they are cooked in a flat bottomed dish called a shirrer (hence the name).

Shired eggs 2 step by step

1. Fry ham add tomatoes mushrooms pepper and cook few minutes..
2. Pour into buttered baking dish add eggs seasoning and little cream.
3. Bake @350 about 20 minutes..

Traditionally, shirred eggs are eggs cracked in a dish, topped with a splash of cream and a little parmesan and then baked until the whites are firm and the yolks are still a bit soft. Food and Drug Administration (eggs, dairy, wheat, soy, peanuts, tree nuts, fish. Shirred or baked eggs are an easy and elegant way to cook eggs for breakfast or brunch. Crack one egg into each ramekin; top evenly with cream. The whites should be cooked, but not hard.