Shirred Eggs with Potatoes
Recipe: #43874
November 15, 2024
Categories: Breakfast, Eggs, Brunch Heavy Cream, Butter/Margarine, more
"Inspired by Ruth Reichl."
Ingredients
Nutritional
- Serving Size: 1 (400.7 g)
- Calories 625.6
- Total Fat - 44.4 g
- Saturated Fat - 20.9 g
- Cholesterol - 969.3 mg
- Sodium - 524.4 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 2.7 g
- Sugars - 2.3 g
- Protein - 34.9 g
- Calcium - 228.8 mg
- Iron - 4.9 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil potatoes in salted water until the flesh offers no resistance when you pierce it with a fork.
Step 2
Drain the potatoes and put them through a ricer. Season with salt, pepper and nutmeg and Parmesan cheese.
Step 3
Melt the butter and stir in half a cup of the cream. Whisk the cream mixture into the potatoes until they turn into a smooth puree. Season to taste.
Step 4
Heat an oven to 375 degrees.
Step 5
Butter 4 little ramekins and put about an inch of the potato puree into each one. Now gently crack an egg on top of each, being careful not to break the yolks. Set the ramekins in a deep baking dish, pour boiling water around them, and set the dish in the oven for about 8 minutes, until the whites of the eggs have just begun to set.
Step 6
Spoon a tablespoon of heavy cream over the egg in each ramekin and bake for another 5 minutes or so, until the egg whites are set but the yolks are still runny. Garnish with bits of chopped chives.
Tips
No special items needed.