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Shirred Eggs

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"These eggs are so delicious and easy—a wonderful dish to serve at a small brunch get-together. Just be sure to watch them carefully toward the end of the baking time so that the yolks are cooked just to your liking."

List of Ingredients

â—¦ 1 teaspoon butter
â—¦ 4 thin slices Virginia or Black Forest ham (about ½ ounce each)
â—¦ 8 eggs, at room temperature
â—¦ Salt and freshly ground black pepper
â—¦ 4 tablespoons heavy cream
â—¦ 1 teaspoon chopped fresh parsley leaves
â—¦ 1 teaspoon chopped fresh tarragon leaves
â—¦ 1 teaspoon chopped fresh chives
â—¦ ½ cup grated Swiss cheese


Recipe

Preheat the oven to 325° F.

Butter four shallow 6-ounce baking dishes, and lay one slice of ham in each so that it sits flat on the bottom (if it's okay if it comes up the sides). Crack 2 eggs into a small bowl, and then transfer the eggs to one of the dishes so that the eggs sit side by side on top of the ham. Season the eggs lightly with salt and pepper. Repeat with the remaining eggs. Add 1 tablespoon cream to each dish. Place the filled dishes on a baking sheet, and bake until the eggs are just beginning to set and the whites are opaque, about 10 minutes.

Remove the baking sheet from the oven. Top each dish with a sprinkling of the fresh herbs and 2 tablespoons of the cheese. Return the baking sheet to the oven and cook until the eggs are the desired doneness, 7 to 10 minutes. Serve immediately.

Makes 4 servings