Shirred Eggs

Baked in a flat-bottomed dish, shirred or baked eggs are an easy and elegant way to cook eggs for breakfast or brunch. Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.

4 tsp. butter, melted (20 mL)
4 eggs
4 tsp. heavy cream (20 mL)
4 tsp. Parmesan cheese (20 mL)
1 tsp. fresh chives, minced
1 tsp. sea salt (1.25 mL)
1 tsp. black pepper, freshly cracked (1.25 mL)

To Serve:
4 slices white sandwich bread, toasted and cut into triangles

Preheat an oven to 350°F (175°C/155°C fan, Gas Mark 3). Brush 4 small ½ cup (125 mL) ovenproof ramekins with 1 tsp. melted butter for each.

Crack one egg into each ramekin; top evenly with cream, Parmesan, chives, salt and pepper.

Bake for 12-15 minutes in a preheated oven or until egg whites are just set and yolks are still slightly runny or cook to desired doneness.

Serve with toast.

Makes 4 servings.