Shirred Eggs | Boursin Cheese

Shirred Eggs

with Boursin Garlic & Herbs Cheese

Simple and delicious—just a spoonful of Boursin and a mixture of herbs elevates these perfectly cooked, runny in the middle, eggs.

View the Ingredients List
  • Level easy

  • Prep time 10 MIN

  • Cook time 11 MIN

  • Total time 21 MIN


Your Turn To Create

For Each Ramekin
  • Prepare the courgettes and the tomatoes: Cut the tomato and the courgette in small dices (prepare a brunoise, then stir-fry the courgette dices in olive oil at very high temperature until they are coloured (1 to 2 minutes max).
  • Place a small spoonful of Boursin in the ramekin.
  • Add a small quantity of the small dice of courgette and tomato.
  • Break the egg in the ramekin, lightly salt and pepper.
  • Add a second spoonful of Boursin, then more dices of tomato and courgette.
For Bain-marie
  • Place the ramekins in the gratin dish, pour cold water halfway up the ramekins and cook in the oven for 11 minutes.
  • Right out of the oven, add fresh basil and sprinkle poppy seeds to make it even more aesthetically pleasing!
  • The cooking phase is important: The white must be cooked, the yoke must be runny. Depending on your oven, cooking times may vary. As soon as the top is lightly brown, your eggs are ready!


Anti Food Waste Tip: If you have cut too many vegetables, don't panic, create a soup (gazpacho or Zuccinies, add a dab of boursin to create creaminess and season your dish.

  • Serves 6
  • 6 eggs 

  • 150 g Boursin Garlic & Herbs

  • 1 large courgette (or 2 smaller ones)

  • 1 large tomatoes (or 2 smaller ones)

  • 4 leaves of basil

  • Poppy seeds 

  • Salt, pepper

  • 6 ramekins or a mini casserole dish  

  • 1 large oven dish (gratin dish) to bain-marie cook the ramekins