Shirred Eggs (with Vegetables) for Breakfast
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
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 Coffee
Shirred Eggs with Vegetables
Ingredients
- 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
Directions
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.
Season vegetables
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).
Slide egg into “well” in vegetables
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.
Baked Egg with Vegetables
Consider putting a flower on the plate — spring is coming!
Inger, this looks really good! Have never tried anything like that. so just might give it a try. With everything except the flower. all we have is snow…and that might cool down the egg too much…lol
We finally got real snow –I thought of all the whining I did to you. If I can pull it together into something cohesive, I may post a few pictures from snowshoeing etc last weekend.
Hi Inger!
What a delightful breakfast. Indeed, I have had shirred eggs before but never did I think to include such a dash of healthy goodness.
I’ve about had it with winter this year, but that’s just me:) We’ve actually been quite lucky here in central PA. Most of the storms missed us!
Thank you so much for sharing…Hope all is well with you and yours, Louise
Nice to hear from you Louise! I’ve been thinking about you a lot with all of the holidays coming up (not that it wasn’t always a holiday on your blog)! I was happy to get some snow, but I’d really rather have it in December, and then see thawing now!
Oh my, who would have thought it? I love this idea!
My favorite healthy breakfast is a cup of coffee and two aspirin. No, just kidding – I love a hot bowl of grits – no butter, no salt, just the flavor of grits. <3
Aren’t hot cereals just the best morning food?!
Fancy? Yes! Delicious looking? Yes!
Easy? Yes! I even thought I could pop this in the oven while in the shower in the morning…
I always thought that shirred eggs were made in a large skillet, and gently pulled away from the edges as they were cooked first. As the edges pulled away the raw part of the eggs ran into their places at the edge, and the same technique is used to pull the edges away until the egg is all cooked. What do you call that? A “Ronnie Made-up egg”?
Are the eggs beaten before you do that? Then it’s a frittata–also great mixed with your leftover veggies! And sometimes people will bake a bunch of shirred eggs together in a big dish for a brunch or fancy breakfast. I’ve never tried that–hmmm….
This reminds me of my favorite summer frittata which I bake in the oven. I saw this post just before dinner, and it inspired me to have eggs with bell pepper, onion and spinach. Delicious!
I love the leftover veggies in frittatas and omelets too! I still have bell peppers frozen from the CSA and will be making this: https://artofnaturalliving.com/2012/10/09/tomato-red-pepper-and-mushroom-fall-omelet/ using the remaining tomatoes from my Oscar party sliders!
I am just like you – if I get the veggies in during breakfast, I’m set. I also adore egg dishes.
Isn’t it a great healthy eating trick Tammy!
I’ve never heard of Shirred Eggs before, but as you say a fancy name for baked egss is delicious whatever you call it!
It really does sound fancy, doesn’t it–the name sure wouldn’t let you in on how easy this is.
first of all, i love your plate. 🙂
secondly, baked eggs are always tasty, and your bed of leftover veggies is a great idea!
Thanks Grace. I am trying to pick up some more “photogenic” dishes. You must have more of a taste of spring than we do (though at least the days are longer)–I love to bring in touches of spring any way I can now.
Mmm this eggy veggie breakfast looks delicious, what a wonderful idea 😀
Cheers
CCU