Shirred eggs

It's a snow day, so I figured I'd use up some of my CSA eggs to make a somewhat fancier breakfast than usual: shirred eggs.

This is another Julia Child recipe from "Mastering the Art of French Cooking," egg chapter. You coat a shallow baking dish with butter, break some eggs inside, then cook on the stovetop briefly, just to set the bottom of the eggs. Then you put in the broiler to finish the eggs.


I added some pieces of roasted garlic and red onion. I over-did my eggs a bit, but Dave's were nice and runny. Next time I'll cook them less and make them both runny. You mop it up with some toast or bread, and we used rye. Tasty, warm breakfast for a snow day indoors!