Shirred Egg
A shirred egg is an egg baked in a small buttered dish, and it needs almost nothing beyond the egg itself. The butter or a spoonful of cream keeps the whites tender while they set, and the dish goes straight from oven to table, so there is no pan to turn it out of. Cheese and bread crumbs add a savory crust if you want one.
Instructions
Butter a small casserole or custard dish, the kind often sold as a shirred egg dish.
Melt the butter by setting the dish over low heat for a moment. If you prefer, add 2 to 3 teaspoons of cream to the dish instead.
Break an egg into the dish, over the cream if you are using it. Season the egg with salt and pepper.
If you like, sprinkle shredded cheese, bread crumbs, or both over the top.
Bake in a 375°F oven just until the whites have set. You can also cook the dish directly on low heat on the stovetop, again until the whites are set.
Serve the egg in the same dish it cooked in.
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