Silky Slow Cooker Shirred Eggs sprinkled with garden-fresh herbs are a simple way to make luxurious eggs for a special breakfast—no oven needed means they are perfect for summer (or anytime really).
Shirred eggs seem fancy to me, but they are very simple in every way. In fact, it’s their simplicity that is part of what makes them so appealing, especially in the summertime when I don’t want to fuss. So what makes them so special…is it the little bit of cream in there? Maybe it’s the pretty ramekins. Does it matter? Nope. I think I’ll just be happy that sometimes I am very easily pleased.
You can see by the photos that these are straight-up shirred eggs, made traditionally with just a little heavy cream, a sprinkling of parmesan, a variety of herbs and salt and pepper. However, if you want to gussy them up (and make them more substantial) go ahead an put some leftover roasted or sautéed vegetables in the bottom of the ramekins and then add the cream, egg and other ingredients over the veggies. Spinach would be nice, or chard or kale (we ate all our sautéed kale last night at dinner or I would have gone that route), a combo of mushrooms and leeks would be tasty—it’s up to you. In the spirit of simplicity I’d suggest keeping it easy by using what you have on hand.
If you don’t have regular ramekins, feel free to use custard dishes. You can see that my 6 qt oval cooker held 4 ramekins nicely, but if you like, you could put two eggs into each of two small flat baking dishes and they’ll most likely still fit. Do make sure that whatever you are going to use actually fits in your slow cooker first. Serve these eggs with your favorite gluten-free toast and a piece of fresh fruit, or for a lunch, a green salad might be nice. Simple is good.
- 1 teaspoon softened butter
- 4 Tablespoons heavy cream
- 4 large eggs
- 2 teaspoons grated Parmesan cheese
- 2 Tablespoons mixed fresh herbs, finely chopped (chives, oregano, thyme and parsley are nice)
- salt to taste
- pepper to taste
- Grease the insides of four ramekins or custard dishes with the soft butter. Measure 1 Tablespoon of heavy cream into the bottom of each ramekin. Carefully add one egg to each, making sure not to break the yolks.
- Sprinkle 1/2 teaspoon of the Parmesan over each egg, then top with the herbs, dividing them evenly between ramekins. Sprinkle with salt and pepper as desired.
- Pour 3 cups of warm water into the bottom of the slow cooker crock, then carefully put the ramekins down into the crock (water should come about 1/3 up the sides of the ramekins).
- Cover and cook on LOW for 1 1/2 hours. This will result in a soft, but not runny, yolk. For a firmer yolk, cook on LOW for 2 hours. Uncover and carefully remove the ramekins (I just used a cloth to protect my hand when removing the ramekins.)