Shirred Eggs or Baked Eggs – the most delectable breakfast
This Shirred Eggs or Baked Eggs recipe is my own 5-element variation of shirred eggs. The dish makes a fantastic weekend breakfast or lunch or even a light supper. It is another way for egg lovers next to scrambled eggs, egg on toast or Shakshouka. The shirred eggs recipe is made with toast bread and a little bit od cheese (feta, this time) it can make a dish on its own.
Fried onion – procedure
The eggs are baked in individual dishes and the proportions per one dish serve one person. The proportions below serve 2.
Use a medium-sized frying pan and add to it the following ingredients:
- Sweet melt 4-5 tablespoons of butter,
- Pungent 1 large onion, cut into semi-circles, fry until translucent and add 1 garlic clove, roughly chopped, a pinch of black pepper, a pinch of red pepper,
- Salty a pinch of sea salt,
- Sour a pinch of dried dill,
- Bitter a pinch of thyme (fresh or dried).
Fry all the ingredients for about 1 minute until all the flavours blend. Using a fork get the onion out of the frying pan and arrange it into the ramekins.
Toast bread – procedure
Toast one thick slice of toast bread and chop it into medium-sized cubes. Toss the bread cubes onto the frying pan and fry it for about 1-2 minutes until it absorbs all the butter. You may want to add some more butter if you feel there is not enough to cover all the toast cubes.
Baking – the final step
When the bread is done add it to the ramekins on top of the fried onion. Arrange a few feta cubes in between them and crack an egg into each one. Sprinkle the eggs with salt and pepper and bake in the oven set to 200℃ for about 5-10 minutes, until the whites are set and the yolks are still runny.
Sprinkle with some fresh thyme (optional) and serve immediately.
