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Baked Eggs with Mushrooms (Shirred Eggs)

Recipe video above. 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.Serve for breakfast, brunch, or as a light meal anytime of the day! This makes:- Standard breakfast for 4 people with bread (double up on eggs for more filling option)- Big breakfast for 2 people (make double in larger ramekin)

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 211 kcal
Course: Breakfast , Lunch , Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
  2. 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.
  3. Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
  4. 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.
  5. 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.
  6. Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!

Notes

  • Fridge cold eggs - I find fridge cold eggs work best if you want runny yolks with set egg whites. With room temp eggs, yolks and whites cook in a more similar time, so by the time the whites are set the yolks are mostly set (in my personal egg baking experience!).
  • If your eggs are room temp, then just bake for  ~ 12 min.
  • "Large eggs" are 55 - 60g (Australia) / 2 oz (US). Industry standard, cartons are labelled as such.

Nutrition Information

Calories 211cal (11%) Carbohydrates 4g (1%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 205mg (68%) Sodium 317mg (13%) Potassium 421mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3579IU (72%) Vitamin C 12mg (13%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 211

% Daily Value*

Calories 211cal 11%
Carbohydrates 4g 1%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 205mg 68%
Sodium 317mg 13%
Potassium 421mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3579IU 72%
Vitamin C 12mg 13%
Calcium 130mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.