Farmers Market Shirred Eggs
Bright, fresh, and irresistibly creamy, Farmers Market Shirred Eggs are the ultimate breakfast or brunch dish to celebrate seasonal flavors. Bursting with juicy cherry tomatoes, tender baby spinach, and a hint of fresh thyme, this baked egg recipe is layered with wholesome ingredients straight from your local farmers market. Luxuriously enriched with heavy cream and a sprinkle of Parmesan cheese, these oven-baked eggs are nestled in individual ramekins for an elegant presentation. Perfectly seasoned and ready in just 25 minutes, this dish pairs beautifully with crusty bread or toast for dipping, making it an easy yet impressive addition to your morning table. Whether you're entertaining guests or enjoying a cozy meal, this savory and nourishing recipe is sure to delight!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large eggs
- 4 tablespoons heavy cream
- 1 tablespoon butter
- 1 cup cherry tomatoes
- 1 cup baby spinach
- 2 stalks green onions
- 2 tablespoons Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease two small oven-safe ramekins or baking dishes with butter.
Heat a skillet over medium heat. Add olive oil to the pan, followed by cherry tomatoes. Cook for 3-4 minutes until they start to soften and release their juices.
Add baby spinach to the skillet and stir until wilted, about 1-2 minutes. Remove the skillet from heat.
Divide the cooked spinach and tomatoes evenly between the ramekins, creating a base layer.
Crack two eggs into each ramekin, being careful not to break the yolks. Add 2 tablespoons of heavy cream over the top of the eggs in each ramekin.
Sprinkle 1 tablespoon of grated Parmesan cheese, ½ teaspoon of fresh thyme leaves, ¼ teaspoon of salt, and a pinch of black pepper over each dish.
Place the ramekins on a baking sheet for stability and bake in the preheated oven for 12-15 minutes or until the egg whites are set but the yolks are still slightly runny. Cook longer if you prefer firmer yolks.
Remove the ramekins from the oven and let them cool for 2-3 minutes.
Garnish with chopped green onions before serving. Serve warm with crusty bread or toast for dipping.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
