Shirred Eggs with Smoked Salmon

Jeff the Chef
"Shirred Eggs with Smoked Salmon," from Make It Like a Man!

This is not hard, and the results are wonderful. The eggs are so rich, and their texture is so unique. Shirred Eggs with Smoked Salmon is simple, yet elegant, especially if you serve it with freshly-squeezed juice and a cup of excellent black coffee. (Intelligencia comes to mind, as does Dark Matter.)

You could serve these eggs without sausages. In that case, I’d suggest opting for the smaller amount of salmon. But you might be surprised as how beautifully breakfast sausage pairs with salmon! In that case, go with the greater amount.

This is a versatile recipe that could be nudged in any number of directions. Cheese comes to mind, although the eggs are already quite rich enough without it. If you were to forego the salmon, tarragon would be a nice addition.

Shirred Eggs with Smoked Salmon
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Shirred Eggs with Smoked Salmon

Servings

6-8

servings

Ingredients

  • 18-24 breakfast sausage links, for serving

  • 12 large eggs

  • 7 Tbs cold butter, cut into ½-inch pieces

  • 2 tsp freshly ground black pepper, or to taste

  • Salt, to taste (optional)

  • 6-8 thick slices of artisan bread

  • Softened butter, for the toast

  • 2-3 oz. smoked salmon, cut into slivers or very small dice

  • 2 Tbs minced fresh chives or green onion

  • Fresh juice, as an accompaniment

  • Fresh coffee, as an accompaniment

Directions

  • If you don’t have a double-boiler, match a heat-proof mixing bowl to a saucepot. Fill the saucepot with water, but stop short enough so that when you place the mixing bowl on top, the bottom of the mixing bowl doesn’t get wet. Place the mixing bowl on the countertop atop a folded tea towel. Place the saucepot over a medium-high flame, and bring the water to a boil. Meanwhile, prepare the sausages.
  • As the sausages are cooking, crack the eggs into the mixing bowl. Whisk briefly. Add the butter, pepper, (and salt).
  • Place the mixing bowl over the saucepot and whisk casually until the eggs begin to set, about 10 minutes, adjusting the heat periodically to make sure that it’s at a bare simmer (not more, not less). Multitask toasting and buttering the bread.
  • Add the salmon and chives to the eggs and continue whisking until the eggs are just shy of your liking, 1 to 2 minutes. Check seasoning. Move the mixing bowl back to the tea towel.
  • Scrape the eggs onto a warmed serving platter and serve them family style, or plate them. In either case, serve them immediately with the sausages.
"Shirred Eggs with Smoked Salmon," from Make It Like a Man!

The Backstory

This recipe comes from a Williams-Sonoma Christmas cookbook,[1] from a section called “Snow Country Breakfast.” The cookbook’s photographs are as gorgeous as you can imagine a Williams-Sonoma product would be. The books gives you all sorts of tips about decorating for a Christmassy breakfast, as well as logistic tips for putting the entire meal together, which includes coffee cake, a DIY fresh juice blend, and broiled grapefruit.

Although Williams-Sonoma presents this dish as part of a Christmas breakfast, there’s no reason you couldn’t have Shirred Eggs with Smoked Salmon any time of year.

Williams-Sonoma suggests grilling the bread in the broiler. Of course they do. I suggest using the toaster. I will say, though, that the type of bread matters. Its flavor and texture will feature prominently in the finished dish. I used a bacon-and-pepper, farm-style, sourdough loaf for the pics in this post.

Social Learning

Williams-Sonoma calls these eggs “shirred,” and so I followed suit. However, shirred eggs are usually baked. Eggs in a double-boiler seem often to be called “scrambled,” although I don’t think that word describes these eggs especially well, either. They don’t have the same kind of curd as what I think of as scrambled eggs. In any case, this dish makes for a teriffic breakfast, lunch, or brunch … although if you’re someone like me who loves breakfast for dinner, you could have Shirred Eggs – especially with Smoked Salmon – whenever.

[1] Brennan, Georgeanne. 2005. “Shirred Eggs with Smoked Salmon.” In Williams-Sonoma: Christmas Entertaining, 108. New York: Free Press.

"Shirred Eggs with Smoked Salmon," from Make It Like a Man!
Shirred Eggs with Smoked Salmon

Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything.

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33 thoughts on “Shirred Eggs with Smoked Salmon”

  1. Well, Jeff! There is no way these eggs could not be fantastic with that much butter in them! Okay, the salmon sounds amazing, too… But the butter? Yes! This is basically the method my grandmother used to make scrambled eggs. She always did it in a double boiler, and I could never find out exactly how she made them so creamy and wonderful. I think you just hit the nail on the head. We have some wonderful Alaskan smoked salmon right now, so I think I’ll make these for New Year’s morning.

    Reply

    • How wonderful, David! I’m sure this will be a fantastic New Year breakfast!

      Reply

  2. I have never heard of this technique! Amazing! the eggs look beautiful, because I love eggs on the softer side. And I love smoked salmon in eggs, although I add it at the very last second because I don’t want it to cook. Personal preference. Hope you have a great rest of the year and a Happy New Year!
    Chef Mimi recently posted…A Festive Baked Brie

    Reply

    • In that case, you would love these eggs, Mimi! I’ll have to try your suggestion of adding the fish later.

      Reply

    • Thank you, MJ. I thought it was going to be something of a let-down this year, staying home for Christmas and not having any friends over, but honestly … it’s been beautifully cozy.

      Reply

  9. I love eggs for breakfast, love all types of breakfast eggs. But I never tried shirred eggs. I am gonna try this technique. The smoked salmon sounds so delicious. What a perfect combo

    Reply

  13. You can’t go wrong with smoked salmon!

    Have a great year in 2021 — may it be better for all of us!

    be well… mae at maefood.blogspot.com

    Reply

  15. So I must admit that I’ve never made shirred eggs before. While these might not be true shirred eggs (based on your note), I’m totally craving them right now. What a great idea to add the smoked salmon and serve over a good grain bread. I’ve been a big fan of a scrambled egg on a piece of Dave’s Killer Bread lately – and this recipe just takes that concept up a notch. Well done, my friend, well done.
    David @ Spiced recently posted…Mulligan Stew

    Reply

  16. Hello Jeff , lovely blog and content , glad to connect ! Perfect way to have eggs for breakfast , love the combination of both salmon and eggs. Never tried to make this way, Thanks for the recipe, Jeff!

    Reply

  17. JT makes similar eggs without the double boiler, he just cooks the eggs on super low heat, constantly moving them around. They are heavenly so I can just imagine how wonderful these eggs would be.
    Eva Taylor recently posted…Low Carb Icy Squares

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