Shirred Egg

This is one of my favorite ways to prepare breakfast eggs, (my all time fave is poaching.) When you don’t feel like bringing out the frying pan, shirred eggs are good because you just pop the eggs into the oven.

Chop up some tomatoes, we had some cherries lying around (mushrooms, onions, sundried tomatoes, herbs, you can really get creative with your leftovers… ) and drop a tablespoon or two in the bottom of buttered ramekins or a muffin tin.

Salt and pepper it. Crack an egg on top of the tomato, season again and sprinkle on some Parmesan. Cook for 13 minutes or so in the oven at 350. The egg is done when it still wiggles but is not translucent. When in doubt, pull it out earlier. We like our yolks runny, so you have to make sure you pull it out when it’s still jiggly otherwise the yolk will harden while it sits in the tin. Take a spoon and carefully scoop it out.

Serve over some arugula tossed in a little olive oil, lemon and salt, and a side of toast.