shirred egg in pinto beans

Name: Shirred Egg in Pinto Beans
Prep time: 5 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cup(s) leftover cooked pinto beans (see recipe); 1 large egg; 1 ounce(s) gruyere cheese, grated; 1 pinch(es) cayenne pepper; 1 dash(es) salt

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Janus Joy Miller

Friendswood, TX

Updated on May 10, 2015

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.

Rate

prep time 5 Min

cook time 20 Min

method Bake

yield 1 serving(s)

Ingredients

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

How To Make shirred egg in pinto beans

Step 1

Preheat oven to 375 F.

Step 2

Put cold leftover beans in a 12 ounce straight sided ramekin.
Step 3

Place beans in oven until just warmed - about 10 minutes.
Step 4

Remove from oven, and create a well in the center of beans.
Step 5

Crack open egg and place in center of well.
Step 6

Sprinkle with salt & cayenne, then with grated cheese.
Step 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.
Step 8

Serve with habanero cheddar cornbread.
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