Hello, it’s me. (Just kidding… I’ve been listening to too much Adele).
This week I was on the phone with my mom trying to plan out our Christmas brunch. I was stumped for ideas until I remembered this dish I’d made for my brother and Adam last year. This is the perfect recipe for your leftover Christmas ham or turkey. I didn’t have either of those on hand this week (it’s just November, after all), so I used some leftover rotisserie chicken, and boy oh boy was it tasty! You can also keep this dish meatless if you prefer, but I’d add zucchini and more mushrooms if you’re doing that.
I’ve been doing a breakfast course for the last two weeks, and I’ve been looking at eggs every morning: poached eggs, over-easy eggs, over-medium eggs, scrambled eggs, sunny-side-up eggs, eggs and ham, eggs in a pan, eggs and eggs and eggs, OH MAN!! And in case you were wondering, “shirred eggs” is just a fancy way of saying “baked eggs”. So in honour of the last week of my breakfast class, I thought I’d share a breakfast/brunch recipe with you this week! And since we’re being all open and honest here, I will share with you that Adam and I ate this for dinner yesterday, so I know first-hand that it makes a great dinner, too! 🙂
Because it’s just the two of us, I only made this recipe for two, but it can easily be doubled, tripled, quadrupled, or even octupled if you’re having a really big brunch!! It’s also gluten-free, if that matters to you, since it’s pretty much the protein of your choice, veggies, cheese, and eggs. You can also omit the cheese if you can’t have dairy. But the cheese makes it ooey, gooey, and DELICIOUS!! The best part of this recipe (especially if you’re making it for a big brunch), is that you can make everything in advance and keep it in the fridge overnight. In the morning, all you have to do is crack eggs over the top, and stick it in the oven. How’s that for easy? 🙂
I topped my shirred eggs with a bit of hickory smoked garlic salt from The Salt Dispensary. I also used their hickory smoked paprika in the actual dish (yum!). I really, really, really recommend checking them out! It’s all handmade in Vancouver by the most amazing people, and it adds the best flavour to almost anything. They sell mostly at local farmer’s markets and a few local stores, but you can also get your hands on their stuff at their Etsy store here. I also put some homemade salsa verde on mine, which was great. Let me know what you think of the recipe in the comments below! 🙂
- 1 bell pepper, diced small (I ended up with 3/4 cup peppers)
- 1 cup finely diced red onion
- 6 cherry tomatoes, or one regular tomato, diced small
- 1 cup mushrooms, sliced
- 1 cup cooked chicken, ham, or turkey, diced into 1/2 inch cubes
- 1/2 cup cheese of your choice, grated
- 1 clove garlic, crushed
- 4 eggs
- 1/2 tsp paprika (I used hickory smoked paprika)
- 1/4 tsp chilli flakes
- salt and pepper to taste
- oil, for cooking
- Preheat oven to 375°F.
- Heat a small amount of oil in a frying pan over medium-high heat, then add onion, garlic, and bell pepper.
- Stir, and cook until onions are translucent, and peppers have softened.
- Add mushrooms, and cook until they begin to soften.*
- Add chicken and cherry tomatoes. Season with salt, pepper, paprika, and chilli flakes.
- Divide the mixture between two ovenproof dishes/ramekins.
- Sprinkle with your favourite cheese, then crack two eggs over each dish.
- Put the ramekins on a baking tray, and bake in a 375°oven for 30 minutes, or less, depending on how you like your eggs.**
- You can sprinkle these with salt, pepper, salsa verde, salsa rojo, or nothing at all!
- *You may need to add a bit more oil here to ensure nothing sticks to the pan. Mushrooms love oil, so they'll soak up whatever oil you give them.
- **I really don't like my eggs cooked soft, so 30 minutes was the perfect time for me. If you prefer softer eggs, I'd cook them for at least 20-25 minutes. 30 minutes is the maximum time you should cook these for.
- This recipe can be doubled, tripled, quadrupled, etc. very easily! You can also bake it in a big casserole dish if you're serving it to lots of people.