How to roast delectable Shirred Eggs or Baked Eggs

This Shirred Eggs or Baked Eggs recipe is my own 5-element variation of shirred eggs. The dish makes a fantastic weekend breakfast or lunch or even a light supper. It is another way for egg lovers next to scrambled eggs, egg on toast or Shakshouka. The shirred eggs recipe is made with toast bread and a little bit od cheese (feta, this time) it can make a dish on its own. 

The eggs are baked in individual dishes and the proportions per one dish serve one person. The proportions below serve 2.

Use a medium-sized frying pan and add to it the following ingredients:

• Sweet melt 4-5 tablespoons of butter,

• Pungent 1 large onion, cut into semi-circles, fry until translucent and add 1 garlic clove, roughly chopped, a pinch of black pepper, a pinch of red pepper,

• Salty a pinch of sea salt, 

• Sour a pinch of dried dill, 

• Bitter a pinch of thyme (fresh or dried). 

Fry all the ingredients for about 1 minute until all the flavours blend. Using a fork get the onion out of the frying pan and arrange it into the ramekins.   

Toast one thick slice of toast bread and chop it into medium-sized cubes. Toss the bread cubes onto the frying pan and fry it for about 1-2 minutes until it absorbs all the butter. You may want to add some more butter if you feel there is not enough to cover all the toast cubes. 

When the bread is done add it to the ramekins on top of the fried onion. Arrange a few feta cubes in between them and crack an egg into each one. Sprinkle the eggs with salt and pepper and bake in the oven set to 200℃ for about 5-10 minutes, until the whites are set and the yolks are still runny. 

Sprinkle with some fresh thyme (optional) and serve immediately.