Shirred Eggs Metternich


1 small graten dish well buttered
2 fresh eggs
3-4 button mushrooms thinly sliced
¼ cup grated cheese ( your choice)
salt & pepper
1- 2 Tbs butter
Additonal butter for mushrooms
Chopped Parsley for garnish


Preheat oven to 325º
In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.
Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.
Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don't like runny eggs, cook a few minutes more.
Once done garnish with the parsley.


I'm sure that today there are not too many people who even know who Metternich was. I found Shirred Eggs Metternich in the Hotel St. Francis Cook Book by Victor Hirtzler, I'm sure he was running out of names for some of his dishes. In more simple terms it's shirred eggs with mushrooms and cheese.

Shirred Eggs vs Eggs en Cocotte

In this homogenized world everything seems to be grouped together and made to be the same. While both eggs shirred and eggs en cocotte are baked, that is the only similarity.

Shirred eggs are baked in a lower dish very similar to a small graten dish. Eggs en cocotte are baked in ramekins in a water bath, it's subtle difference but it is a difference .

With this recipe I add my easy breakfast potatoes, a simple recipe that will fill up the hungriest.

The ingredients are for one serving, simply multiply by the number of people you are serving. You can use any kind of cheese you would like to.


Other Names:

shirred eggs with mushrooms


1 serving


Monday, January 12, 2015 - 7:44am


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