Serves4
- Active time:10 min
- Start to finish:30 min
May 2009
Shirred eggs belong in everyone’s brunch repertoire—served in individual ramekins, they look elegant yet they require almost no work at all. Simply crack eggs into the dishes, splash a little cream on top to keep them from drying out, and bake until the whites are just set. A spoonful of pesto (left over from Pesto Pea Soup) added after the eggs come out of the oven provides a hit of vivid color and a layer of garlicky, herbaceous flavor.
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8
large eggs
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1/4
cup
heavy cream
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2
tablespoons
store-bought basil pesto
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Preheat oven to 325°F with rack in middle.
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Lightly butter ramekins and put in a 4-sided sheet pan. Crack 2 eggs into each ramekin and divide cream among them. Season lightly with salt and pepper.
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Bake until whites are set and opaque but yolks are still slightly wobbly, 16 to 20 minutes.
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Dollop 1/2 Tbsp pesto over each serving. Serve immediately.
Cooks’ note: The eggs in this recipe will not be fully cooked.
