Return to Content

Shirred Eggs in Cornflake Cups

Yankee Plus Dec 2015


Shirred Eggs in Cornflake Cups
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Breadcrumbs or crushed cereal (we prefer Cornflakes) tossed with a little butter and pressed into muffin cups make for sturdy shirred eggs.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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.
Updated Wednesday, April 16th, 2014

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111