SMOKED GOUDA AND HERB SHIRRED EGGS

BAKED EGGS that are so quick, easy, and impressive!

This recipe is inspired loosely by a shirred egg dish I had while staying in the ever-so-cozy Kenoza Hall hotel on a weekend getaway to the Catskills. Now, I’ve had a fair share of baked eggs in my day but most of them are some version of a scrambled egg that gets baked. This is not that. This is a much richer dish that uses whole eggs and packs a lot of flavor—this may be my new favorite homemade brunch. It’s that good!

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SMOKED GOUDA AND HERB SHIRRED EGGS

Yield: 2 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

• Butter Spray (for greasing your cast iron servers)
• Fresh Chives (3 1/2 tablespoons finely sliced, divided)
• Fresh Parsley (2 tablespoons chopped, divided. Plus extra whole leaves for plating)
• Dill (2 teaspoons chopped, divided)
• Smoked Gouda (5 tablespoons finely grated, divided)
• Eggs (6)
• Heavy Cream (6 tablespoons)
• Salt
• Pepper
• OPTIONAL: a crusty bread of your choice for dipping into your eggs.

KITCHEN ITEMS

• 6 Inch Cast Iron Personal-Sized Skillet (2)
• Cutting Board
• Chefs Knife

Instructions

TO MAKE YOUR SHIRRED EGGS

1. Preheat your oven to 375º.
2. Liberally grease your cast iron skillets with butter spray.
3. Sprinkle 1 1/4 tablespoons of your chives evenly over the bottom of each of your cast iron skillets (yes, that’s a total of 2 1/2 tablespoons).
4. Sprinkle 1/2 a tablespoon of parsley into each cast iron skillet.
5. Sprinkle 1/2 teaspoon of dill into each cast iron skillet.
6. Sprinkle 2 tablespoons of smoked gouda evenly over your fresh herbs in your cast iron skillets.
7. Crack 3 eggs into each cast iron skillet. Season them with salt and pepper.
8. Pour a tablespoon of heavy cream over each egg yolk. It is ideal to cover as much of the eggs as possible but definitely focus on the yolks.
9. Sprinkle your remaining tablespoon of smoked gouda evenly over the top of your eggs in both of your cast iron skillets.
10. Bake until your egg whites are solidified and your yolks are still runny—roughly 10 minutes. To tell if your eggs are ready, you should see a little bubbling around the edges of the egg whites and if you gently shake the cast iron skillet (remember to use an oven mitt), the whites should not move. If you find that your egg whites are still runny or you want your yolks to be harder, bake in additional 30-second intervals because they cook really fast.
11. Sprinkle your remaining sliced/chopped chives, parsley, and dill over the top of your finished shirred eggs. Lay your extra parsley leaves over the top of your dishes.
12. Serve hot and enjoy!

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