Shirred Eggs
Farm fresh eggs with bacon, yellow tomatoes, bell peppers, green onions, garlic, fresh basil & oregano, skillet toasted oat bread, black truffle butter, three kinds of cheese, salt, pepper and paprika.
Grease the insides of the ramekins with truffle butter (or regular butter)
Sauté day old bread in butter, trim and press into the bottom of the ramekins. Top with a slice of cooked bacon cut in half.
Sear salted tomato slices to add a bit of caramelized flavor. Drain on paper towels then place on top of bacon & bread.
Lightly sauté peppers, onions and garlic. When cool, stir in cheeses and 1 egg. Pour this mixture over the tomatoes.
Add herbs then crack 2 eggs over the top and season with S&P and paprika.
Cook in 375 degree oven for 15 minutes plus 5 minutes with oven turned off. I like the whites firm and the yolks soft.
Sourdough English muffins with home made mascarpone and dulce de membrillo (quince paste) make a nice side.
Here’s a Southwestern recipe for shirred eggs
Dink said,
February 18, 2009 at 3:10 am
I need more “how to” please
Ren said,
February 18, 2009 at 7:12 am
Oops. Updated.
Bacon & Eggs with Toast « Edible Aria said,
May 27, 2009 at 3:32 am
[...] baked eggs, jalapeno, real food, shirred eggs) Here’s a tasty variation of the classic shirred eggs.. local, pastured bacon, farm fresh eggs, raw milk cheddar cheese, tomato and jalapeño baked in [...]