Corned Beef & Spinach Shirred Eggs

Corned Beef & Spinach Shirred Eggs
Shirred Eggs are a traditional in French Cuisine, is a great breakfast originally made with ham instead of Corned Beef, but we like to change things a bit and go out of the traditional, which is why I add spinach as well. By adding spinach I gave this little dish a little bit more of nutrition in just a small dish. Have it at breakfast or it makes a great humble dinner. On top of that I got my green on Saint Patrick's Day, as well as a little Irish with the Corned Beef. 
Shirred eggs are name after the dish they were cook on, a shirrer,

 Denby - Greenwheat - Egg Shirrer

Ingredients: 3 persons

3 shallow ramekins, 
3 tsp butter (softened)
6 Corned Beef Thin Slices
1 Cup Spinach (Chiffonade)
6 Eggs
3 Tablespoons 
1 1/2 Tablespoons Mozzarella Cheese
1 Table spoon grated Parmesan Cheese


  • Heat Oven to a 375*F
  • Butter Up the 3 ramekins.

  • Wrap each ramekin with the Corned Beef and fill the bottom with the Spinach, then break 2 eggs in each one and sprinkle with salt and pepper (if you have fresh ground better !!!!).

  • After getting ready the ramekins, place them in a sheet-pan and take them to the already preheat oven, for about 10 minutes, until they look set. (the whites will look white and the yolk will be pale yellow, sorry forgot this step picture. But it should be 8 minutes to 10 minutes)

  • Bring out of Oven and turn your oven up to 550*F or turn the broiler on, if you have one. While your oven gets up to temperature, add 1 tablespoon of cream into each ramekin, making sure it covers the entire top layer of the egg, sprinkle with the cheeses, and back to oven for 2 minute or 3.

  • Serve immediately on a plate with a Toast or Slice of Bread. 

Have Fun Cooking and Enjoy !!!


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