This week's Monday Night Martha recipe is an old stand-by in the Gutel household: shirred eggs. "Shirred" is a funny word that means "to bake in a shallow dish." That means you finally have a chance to bust out those ramekins that collect dust in the back of your kitchen cupboard. Ramekins are small oven-safe dishes perfect for baking popovers or crème brûlée.
Any ingredient you might add to an omelet you can add to baked eggs. We've mixed in combinations of onions, green peppers, lox, bacon, asparagus, cheese and tomatoes.
Butter the ramekins and add whatever additions you'd like to the bottom of the dish. Then break an egg or two over the mix, being careful not to bust the yolks. Sprinkle a pinch of salt and pepper on top. Bake until the yolks are just barely cooked, keeping in mind that the heat from the ramekin will continue to cook the egg after you've removed it from the oven.
Serve with a spoon. We always add lots of sriracha sauce but what isn't better with a bit of spice to it?
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