Shirred Eggs

Eggs are a component of all of my favorite Breakfast dishes.  In France this dish is named Oefs en Cocotte.  I got turned on to Shirred Eggs through my classwork.  This method takes soft, smooth, creamy eggs one step further by combining small amounts of savory goodness and pinch of elegance.  One great thing about doing eggs this way is you can to all of the prep in advance.  Do them up the night before, seal them up, and then pop them in the oven in the morning.  It makes a great dish if you are cooking a romantic brunch or feeding a group.  I like to serve it with toast sticks for dunking.  Flavor combinations are limited only by your imagination.

Shirred Eggs with Bacon, Mushroom, Shallot & Thyme served with Toast Sticks

Ingredients:
butter (enough to coat ramekin)
2T cream
2ea large eggs
1ea strip bacon (cut small and browned)
2ea crimini mushrooms (fine chop)
1t shallot (very fine chop)
1ea sprig fresh thyme (leaves only)
1/2t parsmesan cheese (finely shredded)
salt & pepper (to taste)
     ~Garnish:
green onion (sifflet)

Method:

1. Preheat oven to 375F.
2. Butter ramekin. Pour cream into ramekin and then break eggs into cream mixture.  Set aside.
3. Crisp bacon to desired finish and drain on paper towel.  Cook mushrooms in bacon fat until they begin to release moisture - drain and set aside.
4. Combine cooked bacon and mushrooms with raw shallot.  Evenly distribute this mixture over the top of the eggs and whites.  Top with thyme, cheese, salt & pepper.
5. Bake at 375F for approx. 12-14 minutes or until done.  Garnish and serve.

Yield:
One serving

Notes:

• The trick to custards like this is knowing your oven.  Cook times will vary.  A good custard should jiggle when shaken.  There will be some residual cooking from the ramekin after you remove it from the oven so I recommend taking it out when there is a good amount of jiggle.  If I were doing these for multiples, I'd consider doing them in a water bath to even out the baking temperature.