We had a shirred (baked) egg dish at The Porter recently and it inspired me to try my hand at this fancy looking but easy dish. The first thing you need are little gratin dishes to bake them in. I found the perfect ones at the Dollar Store! They are about 4″ wide and 1.5″ deep. See:
Shirred Eggs w/ Hashbrowns and Sausage
2 eggs per dish
2/3 c hashbrowns per dish (I use frozen plain shredded ones.)
.5 Italian Sausage link (out of skin) per dish, about .5 cup
1Tbl shredded parmesan (or whatever cheese you like)
olive oil
S/P
Chipped Red Pepper
Heat a frying pan over med-hi flame with a few splashed of olive oil. Remove the skin from the sausage and crumble into the pan. Brown the sausage about half way then add in hashbrowns. Continue to brown until hashbrowns are cooked and the sausage is nicely crisp. Season to taste with S/P and add in a few pinches of chipped red pepper. Set aside.
Spray the gratin dishes with food release (Pam). Fill about halfway with sausage and hashbrown mixture. Sprinkle the cheese over this. Make two divots in which to place your eggs. Crack eggs into the divots. S/P the eggs.
Put on a baking sheet and cook at 350F for about 20 minutes or until the egg whites are done and the yolks are still soft and runny. I tried this in a toaster oven and it didn’t work – the eggs were too close to the heat. Use a full sized oven for this recipe.
Calories 319
Calories from Fat 190.8
Total Fat 21.2g
Saturated Fat 7.58g
Cholesterol 20mg
Sodium 650.75mg
Total Carbohydrate 8.53g
Dietary Fiber 0.93g
Sugars 0g
Protein 21.28g
Courtesy of LiveStrong Recipe calculator.