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Shirred Eggs with Ham, Jarlsberg and Tomatoes

Shirred Eggs with Ham, Jarlsberg and Tomatoes

This is a wonderful way to serve eggs – all dressed up for company! And it’s perfect whether you’re cooking for two or twenty-two.

Tucked underneath a melted layer of nutty Jarlsberg, wrapped in a savory slice of ham along with a sprinkling of sweet tomatoes, you’ll find your brunch eggs gently baked and really quite spectacular!

More commonly known simply as baked eggs, shirred eggs are certainly not a new concept. The first recipe I ran across was in one of my Grandmother Grace Pearl’s cookbooks, circa 1947.

Traditionally baked in small ramekins, the eggs can also be baked in muffin tins. In their most basic form shirred eggs are topped with a bit of cream or half and half and a dot of butter.

But the beauty of shirred eggs – you can add any number of ingredients or invite you guests to customize their own.

This recipe makes two shirred eggs. Use it as a template, making as few or as many eggs as you want. Add different toppings, switch up the cheese – get creative!

Baked eggs are ideal for entertaining. But no need to wait for guests, treat yourself to a simply special brunch!

Shirred Eggs with Ham, Jarlsberg and Tomatoes

4 teaspoons Panko breadcrumbs, divided

2 thin slices of ham

2 extra-large eggs

2 tablespoons half and half

Kosher salt and freshly cracked black pepper

4 to 6 small tomatoes, diced

2 tablespoons grated Jarlsberg, or your favorite cheese

1 teaspoon butter

Sprinkle 1 teaspoon of the breadcrumbs into the bottom each ramekin that have been lightly sprayed with a cooking spray. Tuck a slice of ham into the ramekins creating a “nest” for the eggs.

Top each slice of ham with 1 teaspoon of the remaining breadcrumbs.

Nestle an egg on top of the slices of ham. No worries if the egg white spills underneath the ham.

Add the half and half and sprinkle with the top of each egg with a pinch of kosher salt and pepper.

Divide the chopped tomatoes and sprinkle over the eggs.

Top each egg dish with 1 tablespoon of the grated cheese.

Dot with ½ teaspoon butter on top.

Set the ramekins on a rimmed baking sheet and bake in a 325-degree oven for about 18 to 20 minutes, or until the eggs are just set.

Serve in the ramekins or remove and plate.

Makes two shirred eggs.

Shirred Eggs with Ham, Jarlsberg and Tomatoes, courtesy of Preserving Good Stock

August 2, 2019
: Makes two shirred eggs.

This is a wonderful way to serve eggs - all dressed up for company! And it’s perfect whether you’re cooking for two or twenty-two. Tucked underneath a melted layer of nutty Jarlsberg, wrapped in a savory slice of ham along with a sprinkling of sweet tomatoes, you’ll find your brunch eggs gently baked and really quite spectacular! This recipe makes two shirred eggs. Use it as a template, making as few or as many eggs as you want. Add different toppings, switch up the cheese – get creative!

By:

Ingredients
  • 4 teaspoons Panko breadcrumbs, divided
  • 2 thin slices of ham
  • 2 extra-large eggs
  • 2 tablespoons half and half
  • Kosher salt and freshly cracked black pepper
  • 4 to 6 small tomatoes, diced
  • 2 tablespoons grated Jarlsberg, or your favorite cheese
  • 1 teaspoon butter
Directions
  • Step 1 Sprinkle 1 teaspoon of the breadcrumbs into the bottom each ramekin that have been lightly sprayed with a cooking spray. Tuck a slice of ham into the ramekins creating a “nest” for the eggs.
  • Step 2 Top each slice of ham with 1 teaspoon of the remaining breadcrumbs.
  • Step 3 Nestle an egg on top of the slices of ham. No worries if the egg white spills underneath the ham.
  • Step 4 Add the half and half and sprinkle with the top of each egg with a pinch of kosher salt and pepper.
  • Step 5 Divide the chopped tomatoes and sprinkle over the eggs.
  • Step 6 Top each egg dish with 1 tablespoon of the grated cheese.
  • Step 7 Dot with ½ teaspoon butter on top.
  • Step 8 Set the ramekins on a rimmed baking sheet and bake in a 325-degree oven for about 18 to 20 minutes, or until the eggs are just set.
  • Step 9 Serve in the ramekins or remove and plate.

 



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