CookEat Recipe
Shirred Eggs English Style
Eggs baked in individual dishes over crisp bacon, lightly basted with butter.
Method
Steps
Step 1
Cut six very thin slices of raw cured breakfast bacon in half crosswise. Lightly butter six small oven-safe shirred-egg dishes suitable for stovetop use, warm them on the stove and put two bacon pieces in each. Fry for about two minutes on each side, continuing until fully cooked and crisp according to the bacon package instructions.
Step 2
Carefully crack two commercially pasteurized shell eggs suitable for soft cooking into each dish. Divide half a teaspoon of salt and two saltspoons of pepper evenly over all six dishes, then lightly baste the yolks with a very little melted butter.
Step 3
Put in a very hot oven for about three minutes, continuing as needed until the whites are set and the eggs are cooked to the desired firmness. Use pasteurized shell eggs for a soft-yolk finish. Serve hot in the dishes.
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