BAKED (SHIRRED) EGGS
4 servings
Baking is a good way to prepare eggs in quantity—you can multiply the following recipe to serve a larger group. The addition of cream gives the eggs a softer finish than that of standard fried or poached eggs.
8 eggs
Salt
Pepper
¼ C. half and half or light cream
4 tsp. butter, divided
Grease four ramekins, shallow baking dishes, or large custard cups. Break and slip two eggs into each ramekin. Season with salt and pepper to taste. Spoon 1 tablespoon half and half over each serving. Dot each with 1 teaspoon butter.
Bake in preheated 350° F. oven until whites are set and yolks are soft and creamy, about 15 minutes. Serve immediately.