Herb shirred eggs
SmartPoints® value per serving
This traditional French dish is simple, requiring just a handful of ingredients, but the result is a dense, silky custard that can be served for breakfast, an appetizer, or a side. These baked eggs get their name from the shirrer, a flat-bottomed dish in which this recipe was traditionally baked in. The fresh herbs add a pretty hit of color that can be swapped out to suit your taste preferences. Try rosemary and oregano, or tarragon and chives. You could also substitute ground dry herbs, such as ground cumin and chili powder, or curry powder and ground ginger. Just be sure to use 1/4 teaspoon of dried herbs to replace the 1 teaspoon of fresh herbs called for in this recipe.
1 tsp, minced
1 tsp, fresh, chopped
Fat free skim milk
4 large egg(s)
⅛ tsp, freshly ground, or to taste
- Preheat the oven to 375°F. Spray 4 (6-ounce) ovenproof, custard cups with nonstick spray.
- Mix the thyme and parsley together in a small bowl. Sprinkle 1⁄4 teaspoon of the herb mixture on the bottom of each custard cup. Gently, so as not to disturb the herbs, pour 2 teaspoons milk in each cup. Place the cups on a rimmed baking sheet.
- Crack one egg into each cup, taking care to slip the egg in without breaking the yolk. Sprinkle 1⁄4 teaspoon more herb mixture over each egg, then sprinkle 1⁄4 teaspoon salt and some ground pepper over each. Bake until the whites are set and the yolks are warm but loose, about 10 minutes. If desired, bake 2 – 3 minutes longer to set the yolks. Yields 1 egg in a cup per serving.