Real Recipes From Real Home Cooks ®

shirred egg in pinto beans

Recipe by
Janus Joy Miller
Friendswood, TX

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.

yield 1 serving(s)
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For shirred egg in pinto beans

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

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.