I am a winter lover. I delight in snow-draped pines, catching snowflakes on my tongue and I still go sledding, albeit only on the smaller hills.
But winter does have its challenges–beyond the obvious snow and cold. One of these is getting enough vegetables–especially if you count your 3-5 servings-a-day! Today my rescuer is Shirred Eggs with Vegetables. If I can get in a serving of veggies at breakfast, I’m well on my way to a healthy day!
Shirred Eggs is a fancy term for baked eggs. It is named for the flat-bottomed baking dish that it was originally prepared in, a gratin style dish called a shirrer. Today it may be made in any similar dish–and ramekins are perfect for individual servings.
The dish may include just eggs, or eggs and meat, but my favorite version is to start with leftover vegetables. I squirrel away a serving or two of cooked veggies from dinner and cut my prep time in half. Just layer in the veggies, season to taste, hollow out a place for the egg, top with cheese and bake. Easy and healthy!
What is your favorite healthy breakfast?
Shirred Eggs with Vegetables
- non-stick spray
- 1/2 – 3/4 cup cooked vegetables (depending on size of baking dish)
- 1/2 t of dried herbs, like oregano, thyme, garlic
- 1 egg
- 1-2 T grated cheese
- salt & pepper to taste
1. Reheat vegetables (they will slow down the baking if put in cold). Put them in a ramekin that has been sprayed with a non-stick spray. Make a well in the center to hold an egg, then top with seasonings.
2. Crack an egg into a separate dish then pour into the well. Top with grated cheese (this helps keep the egg from developing a hard crust).
3. Bake at 350 for approximately 15 minutes, until egg is done to your liking. Baking time will vary with size of egg, temperature of vegetables and other factors.
Consider putting a flower on the plate — spring is coming!