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Shirred Eggs | More Recipes

Shirred Eggs | More Recipes
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Both easy and endlessly adaptable, shirred eggs (a fancy term for baked eggs) are especially nice at brunch. By experimenting with different combinations of veggies, meats, and cheeses, you’ll never have to eat the same meal twice, and it’s easy to switch things up up to please your guests and use ingredients in season. Shirred eggs have the added benefit of “cooking for a crowd” (no easy feat with eggs, which usually require constant cracking, monitoring, and flipping) allowing the cook more time to set the table, make a side of toast, perk the coffee, or socialize with other guests while the oven does the majority of the work.

We shared the recipe for Shirred Eggs & Bacon with Peppers & Onions in the May/June 2014 issue of Yankee Magazine, but for those that can’t get enough, here are some more ways to enjoy the delicious baked breakfast dish.

Shirred Eggs in Cornflake Cups

shirred eggs cornflake cups

Photo/Art by Aimee Seavey
Shirred Eggs in Cornflake Cups

Breadcrumbs or crushed cereal (we prefer Cornflakes for superior crispness) tossed with a little butter and pressed into muffin cups make for sturdy shirred eggs. Feel free to add a pinch of your favorite fresh herbs on top for garnish, and serve with a side salad or fresh fruit for a light meal.

Click to view and print the recipe for Shirred Eggs in Cornflake Cups

Baked Eggs in Hash Brown Cups

baked eggs in hash brown cups

Photo/Art by Aimee Seavey
Baked Eggs in Hash Brown Cups

Attractive and savory, these show-stopper baked eggs rely on frozen shredded hash browns for a crisp, crunchy exterior. Why take the time to fry up a side of home fries when you can already have them wrapped snug around your egg? These are especially impressive on the Easter or Mother’s Day brunch table.

Click to view and print the recipe for Baked Eggs in Hash Brown Cups

Shirred Eggs with Ham or Sausage

shirred eggs and ham

Photo/Art by Aimee Seavey
Shirred Eggs in Ham

By lining ramekins or muffin cups with thin slices of ham, these shirred eggs are both pretty and filling for bigger appetites. Have an even hungrier crowd on your hands? Crack 2 eggs each into gratin dishes instead (on a bed of lightly sauteed veggies and grated cheese if you like) and nestle 2 breakfast sausage links into the whites before topping with cream and baking.

Click to view and print the recipe for Shirred Eggs with Ham

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Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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2 Responses to Shirred Eggs | More Recipes

  1. a b April 27, 2014 at 10:56 am #

    I am trying to find “elegance with eggs” by aimee seavey in the online version of may/junr 2014 issue of yankee magazine. (pgs 54-55 in hard copy). I cannot find the article!! I want ms. seavey’s narrative to keep in my recipe files on my computer.

    • Aimee Seavey April 28, 2014 at 10:00 am #

      Hi there! I’m delighted to hear that you enjoyed the shirred eggs piece! We publish the content from each issue throughout the 2 months it’s on newsstands, so while it’s not online right now, it will be eventually, so I hope you’ll keep checking back. Thanks!

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