Shirred Egg in Pinto Beans

Janice Joy Miller

By
@earth2joy

I'm mildly allergic to eggs - just uncooked egg albumin, really. Meringue, egg white frosting, that sort of thing. But as long as it's cooked through, it's not terribly bad. I can suffer through an itchy tongue for this delicious dish. There are many variations of shirred eggs, including with creamed spinach. They're a great brunch item - relatively easy to prepare.


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Rating:

Comments:

Serves:

1

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/2 c
leftover cooked pinto beans (see recipe)
1 large
egg
1 oz
gruyere cheese, grated
1 pinch
cayenne pepper
1 dash(es)
salt

Directions Step-By-Step

1
Preheat oven to 375 F.
2
Put cold leftover beans in a 12 ounce straight sided ramekin.
3
Place beans in oven until just warmed - about 10 minutes.
4
Remove from oven, and create a well in the center of beans.
5
Crack open egg and place in center of well.
6
Sprinkle with salt & cayenne, then with grated cheese.
7
Bake at 375 F for about 10 to 12 minutes until white is set and yolk is creamy. It will jiggle just a little in the middle when it's done.
8
Serve with habanero cheddar cornbread.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom