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Shirred Eggs

At the end of the week, the fridge always seems kind of sad. There are empty spaces everywhere, and most of the packages and bags are down to the last occupant. Lucky for me, there were still enough eggs to make my favourite meal swap. Breakfast for dinner. It’s been a tradition for a while now to, every few weeks, make an egg dish for dinner. We don’t often have time to make eggs during the week, and on weekends we are out the door as soon as everyone has shoes and hats on. And pants of course.

There are so many ways to cook eggs in delicious fashions, that I could never say that one perticular dish is my favourite. Well, this one comes pretty close. A perfectly set white, and a still somewhat runny yolk, provide perfect fodder for the last few slices of beer bread floating around the house. The addition of fresh herbs from the garden and a little of my favourite condiment, butter, and you have an easy meal for any day of the week. Make them today for breakfast!

Shirred Eggs (AKA Baked Eggs)

Yield: Two servings
Prep Time: 10 minutes
Cooking Time: 10 minutes

Fresh herbs to taste (I had Thyme and Rosemary in the garden), chopped fine
4 large eggs
2 Tbsp milk
1 Tbsp butter
salt & pepper to taste
Chopped, cooked spinach
Slices of toast to dip in eggs

1. Preheat your broiler for 5 mintutes, placing a rack at least 6-8 inches away from it.
2. Combine herbs in small bowl, set aside.
3. Crack eggs into 2 seperate bowls, but not the dishes you will be baking them in. Set aside.
4. Place two small ramekins on a baking dish, place 1 Tbsp milk and 1/2 Tbsp of butter in each dish.
5. Place under broiler for 3 minutes, or until bubbly.
6. Sprinkle herbs and salt & pepper into dishes, pour eggs over top, sprinkle top with cooked, chopped spinach.
7. Bake under broiler for 6 minutes or until whites are just set and yolk is still runny. Remove from oven and let stand 1 minute.
8. Serve with toast for dipping.

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