Once upon a time, you could buy an oven dish for eggs called a shirrer, and while you can’t buy a shirrer anymore (Williams-Sonoma might have one for all I know), shirring is what you do when you bake eggs. Now, you can bake eggs by themselves, or you can bake eggs on top of things. One of the most popular shirred egg dishes is ranch eggs, huervos rancheros. Simply line a shallow dish with salsa, crack eggs into it (be artistic), and bake at high heat to however you like to eat your eggs. I like mine done through, but with a soft center. If you crack and bake eggs over spinach sauce, you can call them eggs Florentine. If you crack and bake over grits, they’re angels in the clouds.
