{"id":11474,"date":"2011-04-25T17:15:27","date_gmt":"2011-04-25T21:15:27","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=11474"},"modified":"2017-01-20T20:25:32","modified_gmt":"2017-01-20T20:25:32","slug":"menu-for-brunch","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/menu-for-brunch\/","title":{"rendered":"Don\u2019t Leave Shirred Eggs Off Your Menu For Brunch"},"content":{"rendered":"<p><strong>If you\u2019re writing a menu for brunch, don\u2019t forget Shirred Eggs.<\/strong> They\u2019re extremely simple, can be made well in advance, and make a great table presentation.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/c-EmWp4s3-w\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>People love foods in individual serving dishes.<\/strong> In my many years of Catering, I\u2019ve seen the trends come and go, but high visual appeal never goes out of style. Individual appetizers in a flat-bottomed Asian spoon are always a hit. Hors d\u2019 oeuvres served in martin glasses or desserts in chocolate cups are delicious to the eye.<\/p>\n<p><strong>That\u2019s why when I create a menu for brunch, I try to include shirred eggs.<\/strong> \u201cShirred\u201d refers to being baked in individual ramekins. Eggs baked in ramekins don\u2019t sound particularly exciting, but it\u2019s what you do before and after the egg that makes it amazing.<\/p>\n<p><strong>You can add any of your favorite ingredients to the ramekin<\/strong> to make a signature shirred egg dish yourself. My favorite is to place a slice of ham or Canadian bacon in the bottom of the ramekin, crack an egg, top with Swiss Cheese, broccoli, mushrooms, and a touch of cream.<\/p>\n<p><strong>You might line the individual baking dish with toast points,<\/strong> an egg, crumbled bacon, and cheddar cheese. Sometimes, the shirred egg is baked within brioche dough or puff pastry that will rise as the egg bakes, giving an egg-inside-a-croissant result.<\/p>\n<p><strong>Even near the shore, people are creating shirred egg dishes<\/strong> with bits of shrimp, lobster, sausage, peppers, and tomatoes. Your art is complete when you\u2019ve assembled the ingredients YOU like best and baked them with an egg in an individual. You\u2019ve created your first shirred egg!<\/p>\n<p><strong>The ramekin is baked at 325F (180C) until the egg is set to your liking.<\/strong> If you\u2019ve created a menu for brunch that includes a buffet, you can create multiple varieties of shirred egg and display them on buffet table. The ramekins will keep the dish warmer than omelets or scrambled eggs and the amount of choices you can present to your guests is limitless.<\/p>\n<p><strong>Shirred eggs needn\u2019t be relegated as a special occasion only item.<\/strong> They\u2019re a healthy alternative to pastries and cereals when you can eat whole eggs with protein from an individual serving on your way to work.<\/p>\n<p><strong>However, shirred eggs should not be forgotten<\/strong> when you\u2019re planning your menu for brunch. They can be made well in advance and refrigerated until baking. You have the ability to bake only a few at a time, saving on potential wasted food and you can make an elegant presentation with the least amount of effort.<\/p>\n<p><strong>I\u2019d love to hear what combination of ingredients would make up YOUR shirred egg.<\/strong><br \/>\nPlease leave your comment below:<\/p>","protected":false},"excerpt":{"rendered":"<p>If you\u2019re writing a menu for brunch, don\u2019t forget Shirred Eggs. They\u2019re extremely simple, can be made well in advance, and make a great table presentation. People love foods in individual serving dishes. In my many years of Catering, I\u2019ve seen the trends come and go, but high visual appeal never goes out of style.<\/p>\n","protected":false},"author":23,"featured_media":23797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[30],"tags":[276],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/11474"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=11474"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/11474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23797"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=11474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=11474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=11474"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=11474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}