Shirred Egg in Pinto Beans

Janice Joy Miller


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.


☆☆☆☆☆ 0 votes

5 Min
20 Min


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

How to Make Shirred Egg in Pinto Beans


  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.

Printable Recipe Card

About Shirred Egg in Pinto Beans

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

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