Butter a baking dish and place it on a hot stove top. Allow butter to melt and slightly brown.
Add enough heavy cream to just cover the bottom of the ramekin
Slide eggs into the shirred dish.
Bake the eggs in an oven set to 325°F to set the white and produce a hot but liquid yolk (14-18 minutes)
Garnish with finely grated cheese or fresh herbs
Serve immediately.
Notes
The word shirred refers to the flat-bottomed dish, or shirrer, in which the eggs were traditionally cooked, similar to the French oeufs en cocotte, or “eggs in a pot.”
Ramekins or custard cups are today’s most common cocottes for individual shirred eggs, but muffin tins are preferred for shirring en masse for a crowd.
It is preferred to serve shirred eggs with a warm yolk and "just set" egg white. To achieve this texture, use a baine marie when baking.