Baked Eggs with Garlic and Parsley Butter

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By Jeremiah Tower

Published 2002

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“Shirred” used to be the term used for these dishes, but since I had to look the word up in the dictionary to make sure, I will use “baked” instead. So to “shirr” eggs is to bake them in a buttered dish.

Again, these baked-egg dishes scream out for input and imagination. More important than the actual list of ingredients are the cautions: whether cooked in little ramekins, open gratin dishes, or “en cocotte” (in a little ramekin and usually with cream), remember that the eggs will c