Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set. Bread for dunking is definitely not optional!
Baked Eggs (Shirred Eggs)
Baked Eggs can be as simple as cracking eggs into a muffin tin, then popping it in the oven. All good – but, well, kinda humdrum. 🤷🏻♀️
These shirred eggs though? They’re cooked on a bed of garlicky mushrooms and spinach. We drizzle the eggs with just a touch of cream and give it all a shower of parmesan before popping in the oven. The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!
Tasty egg, odd name: What are shirred eggs?
Shirred eggs get their name from the traditional dish in which they are baked, a small gratin dish called a shirrer. Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath.
These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.
There’s endless possibilities for ingredients you can marry with your shirred eggs. Ham, flaked smoked fish, fresh herbs, breadcrumbs, different cheeses, tomato (like Shakshuka), cooked veg like asparagus, capsicum, artichoke … even shaved truffle! 😍 The list goes on – hatch your own shirred eggs creations!
Ingredients in Shirred Baked Eggs
Here’s what you need to make these Shirred Eggs baked on a bed of buttery and garlicky spinach and mushrooms:
Eggs – Fridge-cold, if you’re dead set on runny yolks like I am! Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites. If you use room temperature eggs, you’ll find by the time the whites are set, the yolks aren’t runny any more.
Mushrooms – I’ve just used white mushrooms, but anything will work here. If you have access to fresh wild mushrooms, they’ll be even better (*jealous!)
Spinach – I’ve used baby spinach here for ease. You can easily switch it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or anything similar.
Garlic, thyme and butter – For cooking the spinach and mushroom bed. Feel free to switch out the thyme for other herbs of choice! Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.
Cream and parmesan – For topping the eggs. The cream protects the egg so it doesn’t dry out in the oven, and the cheese forms a thin and delicious crust. Plus, well, you know. Cream and cheese. Makes everything tastier. 🤷🏻♀️
How to make baked eggs
Cook mushrooms – Start by cooking the mushrooms until golden. Add the garlic towards the end, else it will burn before the mushrooms are done.
Wilt spinach – When the mushrooms are done, toss the spinach in and stir just until wilted. This literally takes 30 seconds.
Divide between ramekins – Divide the mushroom mixture between the ramekins.
Egg – Make a shallow crater in the surface of the mushroom mixture so when you rack the eggs in, the yolk settles in the middle. This will also encourage even cooking of the yolk. If the yolk sits up against the wall of the ramekin, the part touching the ramekin will overcook.
Top with cream and parmesan – Sprinkle the eggs with a pinch of salt and pepper, drizzle over cream, then parmesan.
Bake for 15 minutes at 200°C / 390°F / (180°F fan) for runny yolks and just-set whites. Check at 12 minute mark – if your ramekins have lower sides or your oven is hotter etc, it may cook faster.
To serve, sprinkle with a pinch of smoked paprika (optional) or even cayenne if you like it hot (definitely optional!), chives (optional), and with hot crusty bread for dunking (not optional!).
When to serve Baked Eggs
The obvious answer: breakfast and brunch.
When I make it: lunch and dinner.
Some people might find one egg a little on the light side, portion-wise, for a breakfast. But with bread, I find it’s enough. And you know I have a hearty appetite!
Having said that, if you have a larger ramekin, feel free to double up on the eggs. Just scale up the cream and parmesan, and adjust the bake time as required. Or if you prefer, you can also make Shirred Eggs in one larger baking dish. Now you’re free to scale it up to your heart and tummy’s content! – Nagi x
Watch how to make it
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Baked Eggs with Mushrooms (Shirred Eggs)
Ingredients
Mushroom Spinach Filling:
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms , sliced thinly (0.3cm / 1/8″)
- 2 cloves garlic , finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
Baked Eggs:
- 4 large eggs , fridge cold (Note 1)
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan , freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives , finely chopped (optional)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
- Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
- Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
- Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
- Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
- Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!
Recipe Notes:
Nutrition Information:
Life of Dozer
COVID? Lockdowns? What’s that? #LifeOfDozer
Yes I’m gonna try these in my pie maker thanks nagi xo
Love to know if it works Betty!! N x
This was exceptional. Absolutely fantastic. I will use this technique, layering all sorts of different ingredients in the future, as well as this exact recipe again. Love this website.
I’m so happy you enjoyed it! N x
What size ramekins did you use? I don’t own any but have been wanting to get some. Wondering what size is the most versatile. Thanks !!
Every one of your recipes I’ve made I’ve loved! Can’t wait to try this one. I couldn’t find what size ramekins you used.
Nagi: if everyone had even just a little bit of compassion no one would be hungry. You are to be commended for what you are doing for the most vulnerable people in your area! Love your recipes and passed along your website information to my 87 year old Scottish mother who also loves your recipes. Best of luck in your new endeavour 🙂
Christina
Can we do this in the airfryer
I Imagine so Chris – it would work the same way as an oven! I’d love to know if you give it a go! N x
Good luck on your new venture. You (and Dozer) are truly amazing. God bless!
Thanks so much Sharon!!! N x
Just love this recipe so healthy as well. Will be making it.
Would you have a recipe for date squares? Yours would be the best if you do have one that I could have. Just love all the recipes you send out. Thank you.
I hope you love it Lesley! Pop any requests on my recipe request page, I have a long list I’m working through 🙂 N x
Awesome I added smokey bacon and a brown onion absolutely enjoyed every bit great flavours very filling with a good Vienna loaf shame I couldn’t add a pic
Cheers Al
Congratulations. Sharing your gift of cooking deliciousness is such a blessing to those around you. May kindness come your wau
That’s so lovely of you to say Jacki, thank you so much!!! ❤️ N x
Good luck this week, Nagi! Thinking of all of those who would not be able have a good meal if not for you and your staff. Blessings to you and your organization and those in need. ❤️
Thank you so much Jan!! N x
Btw…. Making these eggs this weekend. Yum!
I make something similar but not as fancy. Will def try these. They sound delish as all of your recipes do!
I hope you love them Wendy! N x
Is your picture Paris Brest (or similar)?
Sure is Lorelle!! N x
Hi Nagi, not only are you a fabulous cook you’re also a wonderful, generous, dog loving person. Xx love your work 🙂
Thanks so much Carol! N x
Nagi, sending huge congrats on establishing your kitchen in SH. Wow! What an achievement in these covid lockdown conditions.
Never made shirred eggs, seems great for an easy dinner.
Mmm I see a Paris-Brest recipe coming soon, yum.
Thanks Liz, yes definitely an easy midweek meal too!! N x
Love love eggs done this way, Nagi! Great recipe. But also I wanted to say, without P ing in your pocket, that what you are doing with your NFP business is just wonderful. Instead of sitting around and complaining about lockdown, you have seized an opportunity to help others. Lockdown is hard, really hard, and in Sydney at present it’s REALLY hard (thanks the Lord she lives in Qld girl 🙏) But you are turning something negative into a positive. Not everyone is in the position to do what you are doing but you are out there fighting this, and contributing, that’s what real life is – doing the best you can, when you can, no matter what. x
Thanks so so so much Sue, I’m feeling the love today 🥰 N x
I am proud to know you, Nagi Maehashi . . . and proud to be able to comment on this page ! May it all go even better than your wildest dreams ! Amen !!! Love shirred eggs as I know them . . . main meal of the day for me . . . and I shall follow your recipe once I get out of your Kings Cross kitchen 🙂 !
Thanks so much Eha 🙂 N x
Can you freeze these after they’re cooked?
Hi Laurel, unfortunately no, the egg whites become rubbery when frozen. N x
However, the sauteed vegetables could be frozen, defrosted in fridge overnight and the dish finished in no time the next morning, right?
Now I have a new name for my gratin dishes, shirrers, never knew! And I’ve been baking shirrers as well. Yours look delicious. Shatshuka in a shirrer sounds delicious to me, ha, ha. Thanks for a great post Nagi.
YES!!! SO many options Pauline!! N x