Shirred Eggs|A Baked Egg Recipe (2024)

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Shirred eggs are a favorite baked egg recipe and are brunch time's BFF. Creamy and custardy, these eggs are beyond simple to make, have almost infinite flavor variations and only take minutes to bake.

And isn't that something we all want for a morning meal?

Ingredients You will need:

  • eggs
  • cream
  • butter
  • parmesan cheese (optional)
  • chives or other fresh herbs (optional)
  • leeks, tomatoes, artichoke hearts (optional)
  • salt, pepper and paprika

Baked egg recipes are among my favorite brunch dishes since they can (a) be made ahead, (b) feed a crowd and (c) there are so many different versions! But, they aren't always the most elegant looking right?

Which is where these little cups of eggs come in. They are just as easy (if not easier!) to make, have almost infinite flavor variations, and, if you've got enough ramekins, can also feed a crowd!

But what about this whole "shirred eggs" business?

FAQ's about Shirred Eggs:

What are shirred eggs?

Shirred eggs are just another name for baked eggs! The name comes from the flat bottomed dish eggs were originally cooked in.

What is the cooking method used in making shirred eggs?

The eggs are simply baked in the oven. No water bath needed!

Tips for making this baked egg recipe:

  • One of the beauties of this baked egg recipe is that you can jazz them up with just about anything - onions, mushrooms, leeks, tomatoes, spinach, peppers, chiles, pancetta, bacon, ham, prosciutto, etc., etc.
  • Think of your favorite omelette or hashbrown recipe for inspiration and go from there!!
  • Although you can't bake shirred eggs ahead of time, if you are adding anything to the eggs you can cook that in advance as well as assemble the dishes in advance.
Shirred Eggs|A Baked Egg Recipe (2)

How to make Shirred Eggs: A Baked Egg Recipe:

  • Step #1: Saute the vegetables if using.
  • Step #2: Grease the ramekins and add the vegetables.
  • Step #3: Add an egg to each ramekin.
  • Step #4: Spoon the cream over and bake.

Other egg recipes you may like!

If you liked these shirred eggs, I would love for you to give it a 5 star rating!

Cheers! Nancy


Shirred Eggs|A Baked Egg Recipe (3)

Shirred Eggs

Shirred Eggs -easy to make, have endless varieties and are beautiful to serve.

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 205kcal

Author: Nancy Buchanan


  • 1 large sliced Leek
  • 2, seeded and diced tomatoes
  • 2 Tbsp. butter
  • ¼ cup parmesan cheese
  • 4 large eggs
  • ¼ cup cream
  • 2 Tbsp. minced chives
  • salt and white pepper
  • ¼ tsp. smoked paprika


  • Pre heat the oven to 350 degrees. Heat 1 Tbsp. of butter in a medium saute pan. Add the leeks and the tomatoes and saute until leek is bright green and tender - about 3 minutes. Season with salt and white pepper.Use remaining Tbsp. of butter to grease 4 6 oz. ramekins. Divide leek mixture among the ramekins and using a spoon to spread the mixture in an even layer. Sprinkle the vegetables with the parmesan cheese. Carefully break an egg into each ramekin and season with salt and pepper. Drizzle 1 Tbsp. of cream over each egg. Place ramekins on a sheet pan and place in the oven.Bake the eggs for 9 to 12 minutes or until the whites are softly set.

  • Remove ramekins from oven and dust tops with smoked paprika and chives. Serve

Recipe Notes

I used leeks and tomatoes, but you could use any combination of ingredients that you like - vegetables, cheese, bacon, pancetta or ham... the list is really endless!


Calories: 205kcal | Carbohydrates: 3g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 204mg | Sodium: 222mg | Potassium: 145mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1120IU | Vitamin C: 4.5mg | Calcium: 111mg | Iron: 1mg

YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

More Simple Egg Recipes

  • Leek, Mushroom and Yogurt Frittata
  • Baked Orzo with Bacon, Spinach and Feta
  • Chile Cheese Casserole
  • Eggs in Nests

Reader Interactions


  1. Daydreamer Desserts says

    Have I been living under a rock? I'd never heard of Shirred eggs till just now, thanks for sharing this fab egg dish Nancy. I can't wait to make it for the boys!


  2. My Man's Belly says

    I haven't made these before. What's the egg consistency like when they're done?


  3. Cathy/ShowFoodChef says

    These are my Go-To brunch and weekend quickies, too. We often think alike and I love that. I use Clotilde Dusoulier's (Oeuf Cocote in Chocolate & Zucchini) idea of laying a slice of tomato in the bottom. Your pics are SO inviting and loved your cooking the leeks, etc.. first. Mmmm.


  4. the urban baker says

    these are one of my favorites and you make it just way i like to eat it. your photos, Nancy, are right on point!!!!! x


  5. Lucy Lean says

    Is there a difference between baked, shirred and coddled eggs? Curious! Love them! Sometimes make this with duck eggs - bigger yolk to white ratio so cooks but stays runny.


  6. Allison [Haute Box] says

    I love shirred eggs especially with some toast "soldiers" for dipping. Mmm...runny yolk is my fave!


  7. Kate says

    I love the simplicity of this dish - perfect dinner for one or two light eaters !


  8. Magic of Spice says

    Your shirred eggs look wonderful and gorgeous photos.


  9. Mary Ann says

    Great brunch idea! putting it in my recipe file~


  10. Damaris @Kitchen Corners says

    I have neve heard of these before but they look wonderful.


  11. Lynne @ CookandBeMerry says

    I've never made shirred eggs, but now I see I need to give these a try. Your photo is just beautiful.


    • Nancy says

      Thanks Lynne!! I think you'd like these - the fact that you can put pretty much whatever you like with them makes them a winner in my book!!


  12. Barbara | VinoLuciStyle says

    I love shirred eggs but haven't had them in why is that? I am so in the habit for Easter of making creamed eggs on toast points as a way of using up all those hard boiled eggs but my children are grown and I can move on, right? 🙂

    Beautiful pictures too and I haven't had breakfast yet...seriously thinking this might be brunch!


    • Nancy says

      It is funny how we get stuck making many of the same dishes - and yes, you have my permission to move on!!! I struggled a bit with this photo but it is getting easier!!


  13. lisaiscooking says

    At the Gabrielle Hamilton class I attended a few weeks ago, she made a similar brunch dish. I love how versatile this is. It really can be suited to any taste. Your version sounds fantastic, and I love the paprika and chives on top!


    • Nancy says

      I do too and the fact that they are so easy to make and look so pretty!! I want to try a version with chorizo and onions with a little chile pepper on top.. I've got to stop, I am making myself hungry!


  14. Kim says

    Anything with a runny yolk works for me. I'd have to make some toast on the side to mop up the goodness. 🙂 Perfect for brunch!



  15. Traci says

    Shirred Eggs|A Baked Egg Recipe (6)
    Eggs are already such a comfort food, and shirred eggs are over-the-top scrumptious! I will love to eat these any season of the year. Great recipe, Nancy...and thanks for sharing mine too 🙂


    • Nancy says

      Awww... thanks Traci! Love sharing your recipes - sooo good!!!


  16. Jeani Featherngill says

    Can you make this dish without ramekins? Say, in a pie plate?


    • Nancy says



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