Shirred Eggs with Greens

The good news about fall beginning to fade to winter? The empty branches of the trees outside leave lots of room for extra sunshine.

And so, inspired by the gorgeous wintery light streaming in, and keeping with our mission to find a million ways to use our cute new snack sets, we brightened up our morning with these fluffy, cheese-filled eggs, baked right in our little bowls. Add a tangle of greens, lightly dressed, and you have a great way to kick off the day in under 30 minutes. 

Souffle? Frittata? "Shirred"? They're all just fancy names for baked eggs. These are very versatile. Use your imagination and add your favorite veggies, herbs, or cheeses - you can get exotic or keep it simple. In their individual portions they're perfect for serving brunch or lunch, easily tailored to each guests' tastes, and we think they make gracious entertaining and social-distancing work together beautifully.

 Preparation:

1. Preheat oven to 400° F. Place a rack in the center of the oven.
2. Combine eggs and half and half in a small bowl, whisk until well-combined
3. Whisk in cheese, veggies (if using), and salt and pepper
4. Generously butter the insides of the small bowls.
5. Divide the mixture evenly between the small bowls or ramekins.
6. Place on a cookie sheet and transfer to the oven. Bake 17-20 minutes, or until the eggs are set and the edges are lightly browned.
7. Toss the salad greens with dressing and divide evenly between the two plates, then top with clementine slices.
8. Remove them from the oven, and if you're serving them on a plate, you can invert them, let them sit for a few seconds, and then give a tap. The eggs should slide easily onto the plate. We prefer to keep them in their cute little bowls (which also keeps them warm).
9. Add a little fresh ground pepper and the chopped chives or scallions for garnish.

Add-in Ideas: oven-roasted tomatoes, cream cheese and smoked salmon, broccoli, bacon crumbles, sausage, chick peas and harissa, brie and avocado, onions, peppers, mushrooms, black beans and hot sauce, Zaatar spice blend with feta