Simple Shirred Eggs With Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/29/22
Simple Shirred Eggs With Cheese in bowls

The Spruce Eats / Eric Kleinberg
Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 4 servings
Nutrition Facts (per serving)
307 Calories
26g Fat
2g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 307
% Daily Value*
Total Fat 26g 34%
Saturated Fat 14g 69%
Cholesterol 423mg 141%
Sodium 342mg 15%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 15g
Vitamin C 0mg 1%
Calcium 128mg 10%
Iron 2mg 10%
Potassium 175mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy shirred eggs are baked in individual dishes with cream, butter, and cheddar cheese. The name may sound fancy (after all, it's a French preparation so that makes some sense), but it's nothing more than eggs in a flat-bottomed dish baked in the oven. The eggs aren't scrambled, but just topped with some cream and cheese, along with some salt and freshly cracked pepper.

This shirred eggs recipe makes a simple breakfast using just two eggs per person. Add crumbled sausage or bacon, or diced ham, if you like, or serve them with slices of tomatoes or fruit. They are excellent with a side dish of baked beans, potatoes, or even a green salad.

These eggs make for a delicious weekend breakfast or Sunday morning brunch, or even a different spin on breakfast for dinner. Simple but elegant, this particular egg preparation will likely become a favorite in your house. 

Ingredients

  • 4 teaspoons unsalted butter, melted

  • 8 large eggs

  • 8 tablespoons heavy cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

    Simple Shirred Eggs With Cheese ingredients in bowls

    The Spruce Eats / Eric Kleinberg

  2. Heat the oven to 350 F / 180 C / Gas 4. Put 1 teaspoon of melted butter in each of 4 individual baking dishes or ramekins. Brush the butter over the bottoms and sides of the dishes.

    Ramekins brushed with melted butter

    The Spruce Eats / Eric Kleinberg

  3. Break 2 eggs into each dish.

    Raw eggs in ramekins

    The Spruce Eats / Eric Kleinberg

  4. Add 2 tablespoons of heavy cream to each dish and then sprinkle with salt and pepper.

    Heavy cream, salt, and pepper added to ramekins with shirred eggs

    The Spruce Eats / Eric Kleinberg

  5. Bake in the preheated oven for 10 to 15 minutes.

    Shirred eggs on a baking sheet

    The Spruce Eats / Eric Kleinberg

  6. Sprinkle 1 tablespoon of shredded cheese over each egg just a minute or two before​ the dish is done.

    Simple Shirred Eggs With Cheese on a baking sheet

    The Spruce Eats / Eric Kleinberg

Recipe Variations

  • Get creative and throw on some of your favorite toppings. Eggs are the ultimate savory blank slate. From crumbled bacon or ham, diced peppers or spinach, to fresh herbs such as chives, parsley, or rosemary, the choices are endless.
  • Switch out the cheese for a different cheese, such as Gruyère, Parmesan, Swiss, or whatever cheese you desire.


How to Store Shirred Eggs

Most egg preparations, with the exception perhaps of a frittata or quiche, are really best the day they are made and don't reheat terribly well. Store covered in the fridge for a day or so and reheat gently and briefly in the microwave or the oven, or eat cold.

What is the difference between shirred eggs and scrambled eggs?

Both types of eggs typically have milk or cream in them. Shirred eggs, however, are cracked into a small dish to which cream or milk is added. They are then baked. Scrambled eggs are beaten a bit, usually with water, cream, or milk, and then cooked in a hot skillet.