5.0 from 99 votes
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
- 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!
Cup of Yum
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.