Shirred Lemon Eggs
Shirred Lemon Eggs is an moderately easy dinner. Made with 1/2 c. heavy cream, 1 1/2 tsp. grated lemon zest, salt and pepper to taste, 1/3 c. grated cheese (any mild) and 1 tbsp. finely minced parsley, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 325Β°.
Liberally butter four ramekins.
Pour 1 tablespoon cream in the bottom of each ramekin.
Sprinkle about 1/4 teaspoon lemon zest over the cream in each.
Divide the cheese evenly among the 4 ramekins, sprinkling on top of cream.
Gently drop an egg in each ramekin.
Add salt and pepper.
Measure 1 tablespoon cream and spread over each egg; scatter a little parsley over the tops.
Bake for about 12 minutes or until egg is slightly set.
Serve immediately.
Serves 4.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment