Description
A simple and delicious keto-friendly recipe for shirred eggs baked with butter, heavy cream, and Parmesan cheese. This low-carb dish is perfect for a quick breakfast or light meal, featuring creamy, soft baked eggs with a rich cheesy topping.
Ingredients
Scale
Eggs and Dairy
- 4 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the eggs evenly.
- Prepare the baking dish: Place the butter in a baking dish and let it melt completely, coating the bottom to prevent sticking and add flavor.
- Arrange the eggs: Carefully crack the eggs into the baking dish, spacing them evenly apart to allow even cooking.
- Add heavy cream: Drizzle the heavy cream gently over the eggs, which will add richness and creaminess to the dish.
- Season: Sprinkle the eggs with salt, black pepper, and grated Parmesan cheese to enhance the flavor and create a savory crust.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the egg whites are fully set but the yolks remain soft.
- Serve: Remove from the oven and serve immediately to enjoy the eggs at their creamy best.
Notes
- For a runnier yolk, bake closer to 12 minutes; for firmer yolks, bake up to 15 minutes.
- You can substitute Parmesan with other hard cheeses like Pecorino Romano for a different flavor.
- Use a ramekin or individual baking dishes for single servings.
- Adding fresh herbs like chives or parsley before serving can enhance the dish.
- Ensure the baking dish is oven-safe and grease it well to avoid egg sticking.
