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 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 large 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. You can add different toppings, switch up the cheese or herbs to the mix.
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 or seasoned breadcrumbs, divided
2 thin slices of ham
2 extra-large eggs
2 tablespoons half and half, divided
Kosher salt and freshly cracked black pepper
2 to 3 small tomatoes, diced
2 tablespoons grated Jarlsberg, or your favorite cheese
1 teaspoon butter, divided
Preheat the oven to 325-degrees. Lightly spray the ramekins (or muffin tins) with a cooking spray. Sprinkle 1 teaspoon of the breadcrumbs into the bottom each ramekin. 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.
Crack an egg in a small bowl and gently transfer it to the top of the ham. No worries if the egg white spills underneath the ham. Add the half and half and sprinkle the top of each egg with a pinch of kosher salt and pepper.
Divide the chopped tomatoes and scatter over the eggs. Top each egg dish with 1 tablespoon of the grated cheese and 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
Equipment
- 3-½" ramekins or large muffin tins
- Rimmed baking sheet
Ingredients
- 4 teaspoons Panko or seasoned breadcrumbs
- 2 thin slices of ham
- 2 extra-large eggs
- 2 tablespoons half and half
- Kosher salt and freshly cracked black pepper
- 2 to 3 small cherry tomatoes, diced
- 2 tablespoons grated Jarlsberg, or your favorite cheese
- 1 teaspoon butter
- Fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 325-degrees. Lightly spray the ramekins (or muffin tins) with a cooking spray.
- Sprinkle 1 teaspoon of the breadcrumbs into the bottom each ramekin. Tuck a slice of ham into the ramekins creating a “nest” for the eggs.
- Sprinkle 1 teaspoon of the remaining breadcrumbs over the top of the ham.
- Crack an egg in a small bowl and gently transfer it to the top of the ham. No worries if the egg white spills underneath the ham.
- Add 1 tablespoon of the half and half to each and sprinkle each with a pinch of kosher salt and pepper.
- Divide the chopped tomatoes between dishes, scattering over the top of 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.
- Sprinkle with fresh chopped parsley and serve in the ramekins or remove and plate.
