Serves 4 as a main or 8 as a side
Shirred eggs, or baked eggs, are based on the classic French technique of oeufs en cocotte. The English name comes from the shallow, oven-safe vessel they were traditionally prepared in, called a shirrer. The eggs are baked gently with simple additions like a splash of cream, a sprinkle of Parmesan and sautéed vegetables. The result is a tender egg white and softly set yolk, perfect for scooping up with toasted bread and serving as an easy yet satisfying breakfast or brunch dish. In this version, earthy mushrooms and sweet leeks are used to create a savory base. Use any mushroom variety you’d like, but when in doubt, use cremini.
2 tablespoons unsalted butter, plus more for buttering pans
8 ounces mushrooms, any variety, sliced
1 leek, white and light green parts, sliced and rinsed
½ teaspoon kosher salt, plus more to taste
Pinch ground black pepper, plus more to taste
¼ teaspoon smoked paprika
1 teaspoon fresh thyme
8 large eggs
16 tablespoons heavy cream
Freshly grated Parmesan cheese, to taste
Toasted bread, for serving
Preheat the oven to 350°. Lightly butter 4 to 8 ramekins, cocottes, gratin dishes or small oven-proof skillets. Depending on the size of the dish, 1 to 2 eggs plus the filling will fit in each dish.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the sliced leeks and mushrooms and cook until they release all their moisture and begin to brown, 6 to 8 minutes. Add the salt, black pepper, smoked paprika and fresh thyme. Cook for 1 minute, until fragrant. Remove the skillet from the heat and set aside.
In the baking dish of your choice, add ¼ cup of the mushroom/leek mixture per egg. Push the mixture to the sides of the dish to leave a well for each egg and crack eggs into each well. Season each egg with salt and pepper to taste. Pour 2 tablespoons of heavy cream around each egg. Grate Parmesan on top, to taste.
Place the baking dishes on a large tray for easy transportation. Bake for 10 to 15 minutes. Bake time depends on how set you would like your egg and how cold your eggs and cream were. Keep in mind that the eggs will continue to set slightly once out of the oven. Serve immediately with toasted bread.
