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 sugar
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