New England Shirred Eggs & Ham
Recipe: #37844
November 29, 2021
Categories: Eggs, New England, Brunch Easter, Oven Bake, Gluten-Free, Low Carbohydrate, Heavy Cream, more
"A long time New England favorite that has been traditionally made in flat-bottomed dish, or “shirrer” . These days, shirred eggs are usually baked in ramekins. But in this recipe, you can line muffin cups with thin slices of ham and then drop in the eggs before baking. It’s a fast, pretty, and delicious way to serve breakfast and especially common-sense dish to serve on a busy morning. Also great to serve as a brunch item when a crowd is involved."
Original is 6 servings
Ingredients
-
-
- FOR GARNISH
-
-
Nutritional
- Serving Size: 1 (169.3 g)
- Calories 226.5
- Total Fat - 13.5 g
- Saturated Fat - 5.4 g
- Cholesterol - 348.7 mg
- Sodium - 634.4 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1 g
- Sugars - 3.6 g
- Protein - 19.2 g
- Calcium - 83.6 mg
- Iron - 2.2 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 325 degrees and bring a kettle-ful of water to a simmer. Mist 12 muffin cups with nonstick cooking spray. Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, a sprinkling of Parmesan cheese, a pinch of zest, and teaspoon pimentos. Add pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup.
Step 2
Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour 1 inch of the simmering water into the dish. Set the muffin pan into the water bath and bake eggs until whites are opaque, 12 to 15 minutes. Serve warm.
Tips
No special items needed.
3 Reviews
You'll Also Love
