A Well Loved Cookbook {Recipe: Shirred Eggs}

 

Shirred Eggs served with toasted focaccia strips.

While my mother's go to cookbook seems to be Craig Claiborne's NYT Cook Book, my mother-in-law's was The French Chef Cookbook by Julia Child. The fun thing about the Julia Child's cookbook is it follows the recipes she demonstrated on her PBS cooking show of the same name. Episodes of The French Chef can be viewed on YouTube. 

My mother-in-law's well loved cookbook

Shirred Eggs

This recipe is adapted from my mother-in-law's The French Chef Cookbook by Julia Child.

For each serving:

1 teaspoon butter, softened

2 eggs

2 tablespoons heavy whipping cream

1 to 2 tablespoons Gruyère cheese, grated

1/2 teaspoon chopped chives, optional

Flaky sea salt and fresh ground pepper to taste

Preheat oven to 375ºF. Place 6-ounce size ramekin (or ramekins, if making more than one) on a baking sheet and bush bottom and sides of ramekin with softened butter. Carefully break the 2 eggs into the prepared ramekin. Spoon heavy whipping cream around the eggs, trying to keep yolks towards the center. Sprinkle top of eggs with salt and pepper, then cheese. Top with chopped chives, if using. Place baking sheet in preheated oven and bake for 10-12 minutes, or until yolks reach desired doneness. Serve with toasted bread cut into strips for dipping into the egg yolk.

Bon Appétit!