Sometimes you just need the taste of some eggs cooked in butter or cream. Shirred eggs fit the bill: They’re baked in hot fat or heavy cream. At Bubby’s, we use either butter or bacon fat. They are baked in the same dish in which they will be served—a 4-inch oval ceramic ramekin is perfect.
Recipe information
Yield
serves 1
Ingredients
2 tablespoons melted unsalted butter, bacon fat, or heavy cream
2 extra-large eggs
Good sea salt and freshly ground black pepper to taste
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Place the melted butter, bacon fat, or heavy cream in a 4-ounce ovenproof oval ceramic ramekin. Place the ramekin in the oven for about 30 seconds to warm it. Crack the eggs into the warm butter, season with salt and pepper, and immediately place the ramekin in the oven.
Step 3
Bake the eggs for 4 to 8 minutes, depending upon how done you like them.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
