Ahhhh it’s Spring Break with the kids. I love it! Home together all week, just doing whatever we want. Kids coming, kids going, kids messing up every room in the house! Dishes in the sink constantly! The other day, there were 9 or 10 cups in the sink and only 3 of us in the house! If anyone has suggestions for how to make kids use one cup all day, I’d love to hear it! We buy those giant boxes of styrofoam cups at Sam’s but still…a sink full of cups! Grrr! Anyway, Ms. Kayla wanted to make Shirred Eggs this morning so we broke out all the high fat content foods in our house and got started. Kayla likes to cook, but sometimes she doesn’t hang around for all of the work because she gets easily distracted by her guitar, the dogs, or her cell phone. But today she actually STUCK around! So I took advantage of time in the kitchen with her. Love my kitchen time with my favorite redhead!
I first had this scrumptious dish at The Beland Manor Bed & Breakfast on the Oklahoma/Arkansas border. They served these eggs and I fell in love with them. The owner was away for the weekend and I helped out in the kitchen and in return, they gave me their cookbook! If you ever want fabulous recipes, get a B & B cookbook! Everything in them is to die for! I started making these and the recipe quickly spread throughout my family. My mom makes these and serves english muffins sprinkled with powdered sugar and cinnamon alongside them. Yumm! Here’s the recipe!
The Ingredients of Love: Swiss cheese, canadian bacon or ham, eggs, heavy whipping cream, grated parmesan cheese, salt and pepper.
Pre-heat your oven to 350 degrees. You will need some ramekins (small dishes that are oven safe) or you can actually do a big pan of these also. Ramekins are really fun tho! Spray the ramekin with cooking spray. To begin, grate a block of swiss cheese. Kayla likes to use this fun little kitchen gadget we have. Have I mentioned I adore kitchen gadgets? Many of the kids got me kitchen gadgets for Christmas this year and I was a happy camper!
And you know, some people (or canines) always have to try to get in the picture!
Take your ramekin and add 1/3 cup of the shredded swiss cheese to the bottom of the bowl. Cube up some ham or canadian bacon and add it to the cheese. You can also use bacon. We tried that once when we were out of ham and it was great! “Fluff” the two together so they’re evenly distributed. With your fingers make a well (an indention) in the center of this mixture and crack one or two eggs into the hollowed out well.
If you have a picky eater who doesn’t like whole egg yolks like we do, you can also scramble the eggs first before you pour them in.
Now, this is important. You must use the heavy whipping cream in this dish or it just won’t be right! Repeat after me. “I must use the heavy whipping cream. I can run 5 miles later to wear it off. ” Gently pour the 1/3-1/2 cups heavy whipping cream over the egg/cheese/canadian bacon mixture until it just covers all.
Now sprinkle 1 tablespoon grated parmesan cheese and a pinch of salt and pepper over the top. Sometimes we wait until the dish begins to set, and then we add the cheese but you can really do it at the beginning as well.
You can make these “assemply line” style and make several together. Or you can evenly spread your swiss cheese and meat over the bottom of a 9 X 13 pan and make 8 wells in the mixture and do it that way. Once you have your ramekins finished, place them on a lined cookie sheet and put in a middle rack in the oven for 25-30 minutes.
I don’t know what happened to the exposure in this picture! If you want your egg yolks to be softer, check them at about 20 minutes. If you want firm egg yolks, start checking at 25 minutes. You can stick a fork in the center of the bowl where the egg yolk is and see how it’s doing. The tops should be browning nicely at this point. The cream should be set but still a little wet. You will love this dish but don’t say I didn’t warn you about the running 5 miles thing! Hope you and your hips enjoy this dish!