A 1653 edition of The French Cook
includes a recipe entitled “Eggs in the Moon Shine With Cream,” which is an
early version of what are known today as shirred
eggs. Most often today shirred, or roasted, eggs are prepared with
cream, but they're even better with coffee and cream. This recipe makes a breakfast for 1.
2 farm-fresh eggs
1 tbsp brewed coffee
1 tbsp cream
Pinch of salt
Generous pinch of
Preheat the oven to 350 degrees Fahrenheit. Butter a small ramekin, and
crack the eggs into it. Whisk the coffee, cream, salt and sugar together. Bake
the egg for about 8 minutes or until the white is just beginning to set. Then
pour in the coffee mixture and bake for another couple of minutes to maintain a
runny yolk, or about 5 more minutes for fully cooked eggs.
Check out our June/July issue for even more egg recipes, including the other preparation of roasted eggs you see above: Roasted Eggs and OJ.
Photo by Tim Nauman Photography