Sunday, January 18, 2009

Shirred Eggs

After a week of bitter cold temperatures I can’t fathom, yet again, leaving the warmth of home to brave the elements in order to have Sunday morning breakfast. I am however in the mood for something special with as little effort as necessary. I know. Shirred Eggs is always a treat and they are quick and easy.

Shirred Eggs

Preheat the oven to 350 degrees.

Lightly butter the inside of a gratin dish and set it into a saute pan. Fill the pan with boiling water until the water reaches half way up the side of the gratin dish and set the flame to low.

Crack two eggs in the gratin dish and pour 1 tablespoon of cream (or milk) over the eggs. Season with salt and pepper and sprinkle with chopped fresh parsley and a few gratings of Gruyere cheese. Cook on a low flame for 1 to 2 minutes, until the eggs start to set up on the bottom of the dish.

Carefully transfer the saute pan to the oven and cook for 5 to 6 minutes or until the eggs cooked. When the eggs are cooked to your liking, remove the pan and carefully transfer the gratin dish to a serving plate. Top with a few chopped fresh herbs.

Serve with a simple salad and buttered toast. Now, this is worth staying home for.

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