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Cast Iron Baked Eggs
This classic preparation of shirred eggs features eggs baked gently in a pool of heavy cream infused with fresh chives, parsley, and dill. Cooking the dish in a cast-iron skillet creates a rustic presentation perfect for a weekend brunch. The rich, herb-flecked cream thickens as it bakes, while crumbled bacon adds a savory, crisp finish to every bite.
Ingredients
- ½ cup heavy whipping cream
- 2 Tbsp. thinly sliced chives
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh dill
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 8 large eggs
- 4 cooked bacon slices, crumbled (about ½ cup)
Instructions
- 1Preheat the oven to 425°F. In a large ovenproof skillet, combine the heavy cream, chives, parsley, dill, kosher salt, and black pepper. Warm the mixture over medium-low heat until it reaches a gentle simmer. Carefully crack the eggs directly into the simmering cream, making sure not to stir them.
- 2Transfer the skillet to the preheated oven. Bake for 6 to 8 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness. Remove from the oven, scatter the crumbled bacon over the top, and serve right away.