Shirred Eggs with Jalapeno Oil

Total Time:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 large eggs
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • Shredded Parmesan
  • 1/2 jalapeno
  • 1/2 cup olive oil
  • Special equipment: 8 single serving ramekins
Directions

Preheat the oven to 400 degrees F.

Crack 1 egg into each ramekin. Divide the cream over each egg, until the egg is covered. Add salt and pepper, to taste and sprinkle with the Parmesan. Arrange the ramekins on a sheet tray and put into the oven. Bake for about 10 minutes.

While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes. Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify.

The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface. Remove the eggs from the oven, and let sit for about 5 to 8 minutes. Before serving, drizzle a small amount of the jalapeno oil on the top of each egg.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Emeril Lagasse