Shirred Eggs

1. 1

   Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.

2. 2

   Bring the cream and sage to a boil; remove from the heat.

3. 3

   (If using fresh rosemary, strain the cream through a fine sieve.)

4. 4

   Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.

5. 5

   Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.