Once kids enter the picture, New Year’s Eve bashes tend to shift earlier, or vanish altogether, often replaced by cozy evenings at home. Truthfully, I don’t mind too much. When I was growing up, we would get together with close family friends, play games, eat junk food (potato chips and dip) and wait for the Times Square ball to drop. At 5-years and 18-months, the foodie tots haven’t reached the staying-up-till-midnight phase yet, so we’re planning to celebrate with them on London time before sending them off to bed so mama and daddy can enjoy some quiet (and maybe a little bubbly) while waiting for the ball to drop.
New Year’s Day has become the bigger holiday for now, with a family-friendly brunch with friends. Here’s a shirred egg dish that elevates your every-day eggs into a celebration-worthy dish, perfect for starting off the year right. (I always thought that “shirred” referred to baking under cream, but apparently it’s just the baking technique. Nevertheless, the cream helps keep the eggs from drying on top, which is especially useful if your kids prefer their yolks well done.)
Serve these with coffee cake or leftover Christmas panettone (why yes, I did pick up another on sale…). Swap out the bacon for lox and you’ve got a classy, kid-friendly holiday brunch. Don’t forget the blood orange mimosas.
Recipe: Individual Baked (Shirred) Eggs
- 4 cage-free eggs
- 1 tablespoon butter
- 4 tablespoons heavy cream
- grated parmesan cheese
- salt and pepper
- Preheat oven to 375 degrees. Melt butter and divide among 4 small ramekins.
- Crack one egg into each ramekin. Pour one tablespoon cream over each, and season each with a pinch of salt and pepper (I omit the pepper for the kids).
- Place ramekins on a rimmed baking sheet and bake for 9-10 minutes, until white looks opaque and mostly cooked through. Sprinkle parmesan cheese over tops and return to oven for another 1-2 minutes. Yolks will still be soft at this point — cook 2 more minutes or so for firm yolks if desired.
Happy New Year to you & your family!