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Shirred Eggs Provencal Recipe

A stunning take on the classic shirred eggs recipe, this one adds upscale flavor with sautéed vegetables and fresh cilantro.

Servings: 3

Active time: 20 minutes

Total time:

Light and Healthy recipe

Ingredients

  • cooking spray
  • 1 oz red onion (julienne)
  • 3 oz fresh, sliced shittake mushrooms
  • 8 oz tomato (fresh or canned & drained, diced)
  • 8 oz potato, diced or shredded (par-cooked)
  • 1/4 tsp garlic (minced)
  • 1/3 c skim milk
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1.5 oz Swiss chesse (shredded)
  • 2 Tbsp cilantro (fresh and chopped)

Preparation

  1. Preheat the oven to 350°F.
  2. Spray sauté pan with cooking spray. Sauté onions until al dente. Then add mushrooms and sauté until tender. Next, add tomatoes, potatoes, garlic, skim milk, and simmer for 2 minutes.
  3. Divide ingredients into 4-5 ounce size ramekins.
  4. Crack one whole egg per ramekin.
  5. Place ramekins in a 2" deep baking pan with water bath and cover with foil.
  6. Bake for 10 minutes; then uncover and garnish with cheese. Bake 5-8 minutes or until cheese is melted.
  7. Garnish with cilantro.

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Nutrition Facts

Serving Size (1 ramekin)
Total Servings 3

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 80
Total Fat 9g (14% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 330mg (14% DV)
Total
Carbohydrate
23g (8% DV)
Dietary Fiber 3g (12% DV)
Sugars 5g
Protein 14g
Vitamin A 6%
Vitamin C 25%
Calcium 20%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.