Bed & Breakfasts in Oregon Are Serving Shirred Eggs...Breakfast Anyone?

Eggs in an Oregon Bed & Breakfast!The question still remains...which came first, the chicken or the egg?  At our inn, the chicken will never be first!  I have wanted chickens for a while now but my husband says no!  I even have a sweet little chicken coop complete with a ladder so the chicks can make it into their beds at night.  It was here when we moved in but still he says, "no chickens!"  He knows me and therefore this one time I will just still keep wanting.  He doesn't even think it's funny when I tell him that when I get tired of them, we can eat em!  I thought it was funny!  So, for now we will buy our fresh eggs from the Albany Farmer's Market every Saturday.

I found this recipe a few months ago will perusing one of my favorite books, "So, You Want To Be An Innkeeper" by Susan Brown, Pat Hardy, Jo Ann M. Bell and Mary E. Davies.  It is a guide to help you understand the inn's and outs of operating a successful Bed and Breakfast.  We have read and re-read it many times and I learn something new each time.  The last time I picked it up, I found a recipe for Shirred Eggs and tried them and loved making them.   Our guests love them because they look sweet served in individual ramekins and it is usually a dish no one has seen or tasted before.  Here's the recipe so enjoy!

Shirred Eggs

1 teas. bread crumbs ( I use Italian)
2 slices Swiss cheese
1 slice tomato
1 egg
2 slices fresh mushroom
1 tablespoon heavy cream or half and half
Parmesan cheese

Spray a 1 cup ramekin with non-stick spray, sprinkle bread crumbs over the bottom.  Arrange the Swiss cheese in the ramekin so it reaches up the sides forming a cup shape.  Top with the tomato slice and break the egg over it.  Place mushroom on top of the egg and drizzle with cream and parmesan cheese.

Bake at 350 degrees F for 15-20 minutes or till egg is firm.

This is perfect for small groups of even one or two.  I serve it with a heaping bowl of fresh fruit topped with a dollop of lemon curd, brown sugar sausage and a small slice of cinnamon crumb cake.

If you know of a different version of this dish or have made this recipe before, please tell us about it. Use "comments" under this blog and let us know.


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