Shirred Eggs in Cornflake Cups
Yield: 6 servings
- 1 1/2 cups crushed corn flakes cereal (or breadcrumbs)
- 2 tablespoons melted butter, plus more for greasing the pan
- 6 large eggs
- 1/2 cup shredded cheese
- 6 tablespoons cream
- salt and pepper to taste
Instructions:Preheat the oven to 400 degrees and generously grease 6 muffin cups or ramekins.
In a large bowl, toss together the crushed cornflakes, melted butter, and season to taste with salt and pepper. Place a few spoonfuls of the cornflake mixture into each muffin cup and press into the bottom and along sides. Bake for 5 minutes, letting the cereal get a little toasted, but not burn. (This helps the "crust" stay crisp after the egg is added.)
Add a pinch of cheese into the bottom of each cup, then break each egg and gently slide it into the cereal nest, being careful not to pierce the yolk. Top each with a tablespoon of cream. Return the pan to the oven for 12-15 minutes, or until the whites of the eggs have set but the yolks are still runny.
Remove from the oven and allow to cool for 1 minute before gently loosening (a gentle twist can help) each cup with a rubber spatula. Top with additional salt and pepper to taste.
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