13
Sep
08

Shirred Eggs with Roasted Green Chile and Cheese, Bacon and Sourdough Toast

I had never even heard of shirred eggs until I found this recipe.  Basically, it’s eggs baked in a ramekin on top of whatever else you want to put in.  The recipe I stumbled upon was Original Farmers’ Market Shirred Eggs from a cookbook called A Real American Breakfast (Copyright 2002 by Cheryl Alters Jamison and Bill Jamison, HarperCollins Publishers).  This is a great cookbook, by the way.  Their recipe called for placing tomatoes at the bottom of the ramekins, adding eggs, cream and a dash of hot sauce along with some fresh herbs before baking.  I thought this recipe concept would be a good way to use the green chile I just roasted.

1 tablespoon butter, melted
¼ cup bread crumbs
½ cup freshly grated sharp cheddar cheese
¼ cup cream or half and half
4 roasted green chiles with seeds and peels removed
4 eggs
salt and pepper
1 crumbled piece of crispy bacon
Cilantro sprigs for garnish

Preheat oven to 350 degrees.  Coat insides of four ramekins or small oven-safe bowls with melted butter.  Coat with breadcrumbs.  Place a green chile in the bottom of each ramekin, spread out so it covers the whole bottom.  Layer in grated cheese on top of chile.  Break eggs carefully into each ramekin (leave the yolk intact).  Add a splash of cream or half and half to each ramekin.  Season with salt and pepper and sprinkle crumbled bacon on top of each ramekin.

Bake for approximately 8-10 minutes.  The idea is to have the egg whites set and still have a runny yolk.  I think the best approach is to keep a close eye on the eggs and remove them from the oven when they are cooked to the doneness you prefer.

Serve the eggs in the ramekins with toast and bacon on the side.  I garnished this with cilantro sprigs and also served salsa on the side. The eggs are so good spooned onto toast bite by bite.

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