Shirred Eggs

Ingredients

• 4 tablespoons Butter (Quantity estimated (not specified in original recipe). Used for greasing shirring dishes.)
• 1/2 cup Bread crumbs
• 1/2 cup Chopped cooked chicken or ham
• 1/4 cup Heavy cream (Quantity estimated (not specified in original recipe). Used to moisten the mixture.)
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe). To taste.)
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe). To taste.)
• 4 large Eggs
• 2 tablespoons Parsley, finely chopped (Used in the eggs à la Parisienne preparation.)
• 1/4 teaspoon Salt (Used in the eggs à la Parisienne preparation.)
• 1/8 teaspoon Black pepper (Used in the eggs à la Parisienne preparation.)
• 1/2 cup Mushrooms, sliced (Optional addition to the purée of tomatoes.)
• 1 cup Tomatoes, puréed (Used for serving with eggs à la Parisienne.)

Instructions

1. 1Generously butter the inner sides of four or five shirring dishes or ramekins. This will prevent the eggs from sticking and add flavor. Preheat oven to 350°F (175°C).
2. 2In a small bowl, combine the bread crumbs, chopped chicken or ham, and cream. Mix until you achieve a smooth, moist consistency, similar to butter. Season with salt and pepper to taste.
3. 3Place a tablespoonful of the mixture into each prepared dish. Gently break an egg into each dish on top of the mixture. Season with a dash of salt and pepper. Cover the egg with more of the mixture. Bake in the preheated oven for approximately 15-20 minutes, or until the egg whites are set and the yolks are still runny. The eggs should be covered while cooking.
4. 4Serve the shirred eggs directly in the dishes. Optionally, serve with a purée of tomatoes. To make the purée, blend tomatoes until smooth. For added flavor, sauté sliced mushrooms and add them to the purée.