Great egg Recipe

I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious. It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but
it is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass
is not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray. Put 1/4 tsp (for flavor) of softened butter in the bottom of
each cup. Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups. Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian
blend from Kraft ... Use what you like) Then top this off with one
fresh cracked egg. Add Salt & Pepper to taste and sprinkle on a few
more herbs (thyme & Oregano - or whatever you might prefer) Next pour
just a tiny bit of heavy cream on top of the egg, to cover the egg
white. Top with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and place
it on the second-highest rack in your oven. Allow the eggs to cook for
4-5 minutes and remove from the oven. The cheese on top should be
nicely browned and melted. The whites should be set up; while the yolk
should still be a bit runny (if you don't like runny yolks, cook a bit
longer; but you may need to cook on a lower rack to prevent the top
from burning.) Allow to cool for just a couple of minutes so that you
do not burn your mouth, and dig in. I find them to be delicious and
one of my favorite low-carb options.

Thanks for posting this. I had one similar and had forgotten about it.
You're right, they are good.

Cheri


Barry Wulfe wrote in message 2008083100043875249-bwulfe@maccom...
I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious. It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but
it is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass
is not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray. Put 1/4 tsp (for flavor) of softened butter in the bottom of
each cup. Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups. Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian
blend from Kraft ... Use what you like) Then top this off with one
fresh cracked egg. Add Salt & Pepper to taste and sprinkle on a few
more herbs (thyme & Oregano - or whatever you might prefer) Next
pour
just a tiny bit of heavy cream on top of the egg, to cover the egg
white. Top with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and
place
it on the second-highest rack in your oven. Allow the eggs to cook
for
4-5 minutes and remove from the oven. The cheese on top should be
nicely browned and melted. The whites should be set up; while the
yolk
should still be a bit runny (if you don't like runny yolks, cook a
bit
longer; but you may need to cook on a lower rack to prevent the top
from burning.) Allow to cool for just a couple of minutes so that
you
do not burn your mouth, and dig in. I find them to be delicious and
one of my favorite low-carb options.

Why do you set it to broil then bake them? Unless your broiler is in the
oven, mine is below the oven. Seems like a toaster oven would be a more
efficient way to do these, heating the oven for something like this is
pretty inefficient, especially if you are only feeding one or two people.

Barry Wulfe wrote:
| I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
| relatively simple and quite delicious. It was for Shirred Eggs (SP?)
| I'm not sure if my version is exactly as it appeared on the show, but
| it is relatively close and delicious.
|
| Preheat oven on Broil. (If your oven requires you to keep it cracked
| open during Broil, make sure to take this into account - Broken Glass
| is not appetizing.
|
| In small egg / custard cups lightly spray with Pam or other nonstick
| spray. Put 1/4 tsp (for flavor) of softened butter in the bottom of
| each cup. Next sprinkle Thyme and Oregano (preferably fresh) on the
| bottom of the cups. Top this with a small sprinkle of reduced fat
| cheese (Chef Lyon used Asiago, I have been using a low-fat italian
| blend from Kraft ... Use what you like) Then top this off with one
| fresh cracked egg. Add Salt & Pepper to taste and sprinkle on a few
| more herbs (thyme & Oregano - or whatever you might prefer) Next pour
| just a tiny bit of heavy cream on top of the egg, to cover the egg
| white. Top with another light sprinkling of shredded cheese.
|
| Place the custard cups / ramekins on a pan (to ease removal) and place
| it on the second-highest rack in your oven. Allow the eggs to cook for
| 4-5 minutes and remove from the oven. The cheese on top should be
| nicely browned and melted. The whites should be set up; while the
| yolk should still be a bit runny (if you don't like runny yolks, cook
| a bit longer; but you may need to cook on a lower rack to prevent the
| top from burning.) Allow to cool for just a couple of minutes so
| that you do not burn your mouth, and dig in. I find them to be
| delicious and one of my favorite low-carb options.

FOB wrote in message ...
Why do you set it to broil then bake them? Unless your broiler is in
the
oven, mine is below the oven. Seems like a toaster oven would be a
more
efficient way to do these, heating the oven for something like this
is
pretty inefficient, especially if you are only feeding one or two
people.


My broiler is in the oven, but I used to make these when there were a
few people over on a Sunday, not just one or two, but now if I made
them, I would use the NuWave. I really like that gadget. :-)

Cheri

There's so much cholesterol in eggs. Check out the newsletter of this
site; here's the site's page on cholesterol in eggs & other foods. The
newsletter is fantastic because it has Same Recipes with better-for-
you ingredients. Anyway here's this:
http://www.cardiologist-wife.com/Car...lesterol_.html

Good health to you...

On Aug 31, 1:04*am, Barry Wulfe wrote:
I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious. *It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but
it is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass
is not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray. *Put 1/4 *tsp (for flavor) of softened butter in the bottom of
each cup. *Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups. *Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian
blend from Kraft ... Use what you like) *Then top this off with one
fresh cracked egg. *Add Salt & Pepper to taste and sprinkle on a few
more herbs (thyme & Oregano - or whatever you might prefer) *Next pour
just a tiny bit of heavy cream on top of the egg, to cover the egg
white. *Top with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and place
it on the second-highest rack in your oven. Allow the eggs to cook for
4-5 minutes and remove from the oven. *The cheese on top should be
nicely browned and melted. *The whites should be set up; while the yolk
should still be a bit runny (if you don't like runny yolks, cook a bit
longer; but you may need to cook on a lower rack to prevent the top
from burning.) *Allow to cool for just a couple of minutes so that you
do not burn your mouth, and dig in. *I find them to be delicious and
one of my favorite low-carb options.

Cholesterol is necessary for proper cell function.

Now FOAD.

"Cocoabean" wrote in message
...
There's so much cholesterol in eggs. Check out the newsletter of this
site; here's the site's page on cholesterol in eggs & other foods. The
newsletter is fantastic because it has Same Recipes with better-for-
you ingredients. Anyway here's this:
http://www.cardiologist-wife.com/Car...lesterol_.html

Good health to you...

On Aug 31, 1:04 am, Barry Wulfe wrote:
I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious. It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but
it is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass
is not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray. Put 1/4 tsp (for flavor) of softened butter in the bottom of
each cup. Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups. Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian
blend from Kraft ... Use what you like) Then top this off with one
fresh cracked egg. Add Salt & Pepper to taste and sprinkle on a few
more herbs (thyme & Oregano - or whatever you might prefer) Next pour
just a tiny bit of heavy cream on top of the egg, to cover the egg
white. Top with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and place
it on the second-highest rack in your oven. Allow the eggs to cook for
4-5 minutes and remove from the oven. The cheese on top should be
nicely browned and melted. The whites should be set up; while the yolk
should still be a bit runny (if you don't like runny yolks, cook a bit
longer; but you may need to cook on a lower rack to prevent the top
from burning.) Allow to cool for just a couple of minutes so that you
do not burn your mouth, and dig in. I find them to be delicious and
one of my favorite low-carb options.

Barry Wulfe wrote:
I saw a recipie on Fit Network ( A Lyon in the Kitchen) that was
relatively simple and quite delicious. It was for Shirred Eggs (SP?)
I'm not sure if my version is exactly as it appeared on the show, but it
is relatively close and delicious.

Preheat oven on Broil. (If your oven requires you to keep it cracked
open during Broil, make sure to take this into account - Broken Glass is
not appetizing.

In small egg / custard cups lightly spray with Pam or other nonstick
spray. Put 1/4 tsp (for flavor) of softened butter in the bottom of
each cup. Next sprinkle Thyme and Oregano (preferably fresh) on the
bottom of the cups. Top this with a small sprinkle of reduced fat
cheese (Chef Lyon used Asiago, I have been using a low-fat italian blend
from Kraft ... Use what you like) Then top this off with one fresh
cracked egg. Add Salt & Pepper to taste and sprinkle on a few more
herbs (thyme & Oregano - or whatever you might prefer) Next pour just a
tiny bit of heavy cream on top of the egg, to cover the egg white. Top
with another light sprinkling of shredded cheese.

Place the custard cups / ramekins on a pan (to ease removal) and place
it on the second-highest rack in your oven. Allow the eggs to cook for
4-5 minutes and remove from the oven. The cheese on top should be
nicely browned and melted. The whites should be set up; while the yolk
should still be a bit runny (if you don't like runny yolks, cook a bit
longer; but you may need to cook on a lower rack to prevent the top from
burning.) Allow to cool for just a couple of minutes so that you do not
burn your mouth, and dig in. I find them to be delicious and one of my
favorite low-carb options.

Thanks for posting the recipe, I will cook this for breakfast tomrrow. I
have some swiss cheese and some cheddar. What the heck, I may try both.

Becca