Shirred Farm Eggs with Roasted Small Heirloom Tomatoes

Recipe from Anne Quatrano

Adapted by Kim Severson

Shirred Farm Eggs with Roasted Small Heirloom Tomatoes
Tami Chappell for The New York Times
Total Time
45 minutes
Rating
5(16)
Comments
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Featured in: THE CHEF: ANNE QUATRANO; Letting the Land Make a Statement on the Plate

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Ingredients

Yield:6 servings

    For the Tomatoes

    • 6long rosemary sprigs
    • 2pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000's
    • 12cloves garlic
    • Extra virgin olive oil
    • Sea salt and freshly ground black pepper

    For the Eggs

    • ½cup heavy cream
    • 12large farm fresh eggs
    • 2 to 3tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

292 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 15 grams protein; 669 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Tomatoes

    1. Step 1

      Heat oven to 350 degrees. Place rosemary on a baking sheet and spread tomatoes and garlic on top. Drizzle with olive oil. Bake until garlic is tender and lightly browned and tomatoes are wrinkled and collapsing, 30 to 45 minutes, depending on size of cloves and tomatoes. While tomatoes bake, prepare eggs.

  2. For the Eggs

    1. Step 2

      Place a kettle of water over high heat to bring to a boil. In a small saucepan, season cream with salt and pepper to taste, and heat just until steaming.

  3. Step 3

    Place 1 tablespoon cream in each of six 1-cup ramekins. Crack 2 eggs in each ramekin, keeping yolks intact. Top with 1 teaspoon cream and sprinkle with herbs to taste. Place ramekins in a small roasting pan, and add boiling water to come halfway up the sides of ramekins. Bake until eggs are just set, 20 to 30 minutes.

  4. Step 4

    To serve, remove tomatoes from heat and sprinkle with salt and pepper to taste. Place a ramekin on each of six plates, and serve with roasted tomatoes and garlic.

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Ratings

5 out of 5
16 user ratings
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Comments

Katie

20-30 min is way to long. The eggs come out with a hard boiled texture. I'd say 10-12 min max.

Melissa

This is heavenly! I love this one. I didn't roast my tomatoes, but used fresh and fresh herbs. Loved it. I added some parmigiano-reggiano to the egg/cream about half way through baking. This is a great recipe. My two tips are definitely use butter to grease your dish and heating the cream made this come together much nicer! IDK if we can share pics but my pic is in the subreddit NYTCooking.

Mary-Z

I took Katie’s advice and cooked the eggs for 10 minutes instead. They were perfect!

Katie

20-30 min is way to long. The eggs come out with a hard boiled texture. I'd say 10-12 min max.

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Credits

Adapted from Anne Quatrano

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