Shirred Eggs with Thick-Cut Bacon and Chives

Photo by Michael Piazza / Styled by Catrine Kelty

Baked eggs were a staple of British—and Colonial—households in the 18th century, and for a household with dairy cows such as that of Colonel James Barrett, the addition of cream to baked egg dishes was a true delicacy. These shirred eggs, also known as eggs en cocotte, are rich in flavor from the bacon fat at the bottom of each dish, offset nicely by sharp Cheddar cheese (another English and New England staple) and chopped chives. These are ideal for a brunch spread, as they can be popped into the oven just as guests arrive and be ready within 15 minutes.

Serves 6

3 slices thick-cut bacon
6 large eggs
¾ cup heavy cream
salt and freshly ground black pepper
¼ cup grated sharp Cheddar cheese
finely chopped fresh chives, for garnish

Position a rack in the center of the oven and preheat to 375°F.

In a medium cast-iron or nonstick skillet, cook the bacon over medium heat, turning once, until crispy, 7–9 minutes. Remove the bacon from the skillet, reserving the fat in the skillet, and place it on a paper-towel-lined plate. Once cooled, chop the bacon into small pieces.

Lay 6 (1-cup) ramekins on a baking sheet. Spoon 1 tablespoon of the rendered bacon fat into each ramekin, tipping the dishes to coat the bottoms and sides.

Crack 1 egg into each ramekin, being careful not to break the yolk. Pour about 2 tablespoons of cream around each egg. Sprinkle the chopped bacon pieces evenly over the eggs and sprinkle with the Cheddar cheese. Season each egg with salt and black pepper.

Bake the ramekins until the whites are set and the yolks are just set but still slightly glossy and soft in the center, about 12–15 minutes (for a firmer yolk, pop them under a hot broiler and cook until the eggs and surrounding custard are truly firm, about 3 minutes.) Remove from the oven and allow to cool for a minute or two.

Sprinkle the chives over each ramekin, then serve immediately with toast.

This recipe appeared in the Spring 2025 issue as part of a larger story, “Breakfast Before the Battle.”