“Popular in the 19th century and again in the ’50s, shirred eggs are one of those classic dishes that should never go out of style,” says cookbook author Annie Mahle. “Mine are made with my favorite combination—spinach, tomato, and prosciutto. They are creamy, tender, and the perfect way to showcase the eggs from our backyard chickens.”
Her cookbook, At Home, At Sea (Baggywrinkle Publishing, 2017, $24.95), presents more than 250 time-tested recipes of meals Mahle has cooked over the past 20 years.
- 1 teaspoon extra-virgin olive oil (plus extra for the ramekins)
- 2 cups baby spinach, lightly packed
- Pinch table salt (for both the spinach and the eggs)
- 1/4 cup diced prosciutto
- 2 slices tomato
- 1 ounce grated cheddar cheese (about 1/4 cup, lightly packed)
- 4 large eggs
- 1/4 cup heavy cream
- Several grinds fresh black pepper
Preheat oven to 375 degrees. Rub the inside of two 8-ounce ramekins with oil. Heat a medium-size skillet over high heat. Add the oil, spinach, and salt and cook for 1 minute or until the spinach has just wilted. Divide the spinach evenly between the two ramekins. Evenly divide and layer the prosciutto, tomato slices, cheese, eggs, and heavy cream.
Bake for 18 to 23 minutes or until the whites of the eggs are just done. Sprinkle black pepper and serve immediately.