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Hudson Hil’s Shirred Eggs Recipe Starts Mornings Right

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Adobe Stock | Photo by Stepanek Photography

This breakfast dish is easy to prep for special brunches and everyday breakfasts alike, using wild mushrooms, Fontina cheese, and leeks to elevate eggs.

You know that feeling when you want eggs, but you don’t just want scrambled eggs? Enter Hudson Hil’s shirred eggs recipe. As anyone who’s ever stopped by the Cold Spring eatery for breakfast can attest, Hudson Hil’s knows how to start the day right. (Good luck choosing between the sweet and savory options on the menu.) So, while you might not be able to make it to the restaurant every morning for the a.m. meal of your dreams, you can recreate a sliver of that breakfast goodness in your own home with this easy recipe.

Plus, this recipe is easily adaptable to work with your preferences or what you happen to have in the fridge. Prefer cheddar to Fontina? No problem. Like spinach better than Swiss chard? Swap it out. In no time at all, you’ll have a restaurant-worthy breakfast on the table for you and your family.

Shirred Eggs

Ingredients:

2 cup wild mushrooms
1/8 cup thinly sliced leeks
4 cups chopped Swiss chard
4 eggs
1/4 cup Fontina cheese
1 tsp minced garlic
2 Tbsp olive oil
Salt and pepper, to taste

Method:

Slice mushrooms and toss in one tablespoon of olive oil; roast them in a 350°F oven for 15 minutes.

Remove from oven and cool.

Add one-tablespoon olive oil, leeks and garlic to an oven safe sauté pan set over medium heat. Add Swiss chard and mushrooms, and sauté until slightly wilted. Salt and pepper to taste.

Crack four eggs over the greens, keeping yolks whole. Bake in a 350°F oven until eggs are firm (5-7 minutes).

Remove from oven, top with Fontina cheese, and return it to oven until cheese has melted.

Serve immediately.

Hudson Hil’s, Cold Spring, www.hudsonhils.com

Related: Really Good Granola Muffins to Make for Brunch This Weekend

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