Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shirred Eggs (Baked Eggs with Spinach & Mushrooms) Recipe
Shirred Eggs are a kind of baked eggs, and are a super-simple technique to flip the standard egg into an attractive meal for breakfast, lunch or dinner. Eggs are cracked over a mattress of garlicky mushroom and spinach in small dishes, topped with a touch cream and parmesan then baked till just-set. Bread for dunking is unquestionably not non-compulsory!
Baked Eggs could be so simple as cracking eggs right into a muffin tin, then popping it within the oven. All good – however, nicely, kinda humdrum. 🤷🏻♀️
These shirred eggs although? They’re cooked on a mattress of garlicky mushrooms and spinach. We drizzle the eggs with only a contact of cream and provides all of it a bathe of parmesan earlier than popping within the oven. The cream melds with eggs as they bake, yielding effervescent, custardy, runny-yolks-with-set-whites perfection!
Tasty egg, odd identify: What are shirred eggs?
Shirred eggs get their identify from the normal dish through which they’re baked, a small gratin dish referred to as a shirrer. In contrast to French oeufs en cocotte or coddled eggs, shirred eggs are usually not baked immersed in a water bathtub.
Nowadays, “shirred eggs” is used to call any eggs baked this manner, normally with a little bit of butter and cream, and served within the baking dish.
There’s infinite potentialities for components you may marry along with your shirred eggs. Ham, flaked smoked fish, contemporary herbs, breadcrumbs, totally different cheeses, tomato (like Shakshuka), cooked veg like asparagus, capsicum, artichoke … even shaved truffle! 😍 The listing goes on – hatch your individual shirred eggs creations!
Right here’s what you must make these Shirred Eggs baked on a mattress of buttery and garlicky spinach and mushrooms:
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Eggs – Fridge-cold, in case you’re lifeless set on runny yolks like I’m! Fridge-cold eggs slows down the cooking of the yolks, which set at a decrease temperature than the whites. Should you use room temperature eggs, you’ll discover by the point the whites are set, the yolks aren’t runny any extra.
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Mushrooms – I’ve simply used white mushrooms, however something will work right here. You probably have entry to contemporary wild mushrooms, they’ll be even higher (*jealous!)
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Spinach – I’ve used child spinach right here for ease. You possibly can simply change it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or something comparable.
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Garlic, thyme and butter – For cooking the spinach and mushroom mattress. Be happy to change out the thyme for different herbs of selection! Tarragon or rosemary could be beautiful, or a pinch of blended dried herbs.
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Cream and parmesan – For topping the eggs. The cream protects the egg so it doesn’t dry out within the oven, and the cheese kinds a skinny and scrumptious crust. Plus, nicely, you understand. Cream and cheese. Makes every thing tastier. 🤷🏻♀️
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Prepare dinner mushrooms – Begin by cooking the mushrooms till golden. Add the garlic in direction of the tip, else it can burn earlier than the mushrooms are achieved.
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Wilt spinach – When the mushrooms are achieved, toss the spinach in and stir simply till wilted. This actually takes 30 seconds.
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Divide between ramekins – Divide the mushroom combination between the ramekins.
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Egg – Make a shallow crater within the floor of the mushroom combination so whenever you rack the eggs in, the yolk settles within the center. This can even encourage even cooking of the yolk. If the yolk sits up towards the wall of the ramekin, the half touching the ramekin will overcook.
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High with cream and parmesan – Sprinkle the eggs with a pinch of salt and pepper, drizzle over cream, then parmesan.
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Bake for quarter-hour at 200°C / 390°F / (180°F fan) for runny yolks and just-set whites. Verify at 12 minute mark – in case your ramekins have decrease sides or your oven is hotter and many others, it might prepare dinner sooner.
To serve, sprinkle with a pinch of smoked paprika (non-compulsory) and even cayenne in case you prefer it sizzling (positively non-compulsory!), chives (non-compulsory), and with sizzling crusty bread for dunking (not non-compulsory!).
The apparent reply: breakfast and brunch.
Once I make it: lunch and dinner.
Some individuals may discover one egg just a little on the sunshine aspect, portion-wise, for a breakfast. However with bread, I discover it’s sufficient. And you understand I’ve a hearty urge for food!
Having stated that, when you have a bigger ramekin, be at liberty to double up on the eggs. Simply scale up the cream and parmesan, and modify the bake time as required. Or in case you want, you too can make Shirred Eggs in a single bigger baking dish. Now you’re free to scale it as much as your coronary heart and tummy’s content material! – Johnsat x
Ingredients
- 30g / 2 tbsp unsalted butter
- 200g / 7oz mushrooms , sliced thinly (0.3cm / 1/8″)
- 2 cloves garlic , finely minced
- 2 tsp fresh thyme leaves
- 1/4 tsp cooking / kosher salt
- 1/8 tsp black pepper
- 4 cups baby spinach
- 4 large eggs , fridge cold (Note 1)
- Pinch salt and pepper
- 1/4 cup thickened cream (heavy cream)
- 4 tbsp parmesan , freshly grated
- 1/8 tsp smoked paprika (optional)
- 2 tsp chives , finely chopped (optional)
Instructions
- Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
- Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
- Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
- Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
- Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
- Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!
Notes
1. Fridge cold eggs – I find fridge cold eggs work best if you want runny yolks with set egg whites. With room temp eggs, yolks and whites cook in a more similar time, so by the time the whites are set the yolks are mostly set (in my personal egg baking experience!).
If your eggs are room temp, then just bake for ~ 12 min.
“Large eggs” are 55 – 60g (Australia) / 2 oz (US). Industry standard, cartons are labelled as such.
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