Wednesday, January 13, 2010

Smoked Salmon Shirred Eggs—Grits and Groceries


Down in the small but pretty town of Saylors Crossroads, South Carolina, there’s a little restaurant that’s starting to make quite a name for itself. And, with a name like Grits and Groceries, it’s only natural. It’s in an old country store in an historic building. The building itself might be old, but the interior is full of fresh ideas from owners Heidi and Joe Grits and Groceries--nightTrull and their son Tom. And the kitchen is stocked with locally-grown organic produce and dairy goods.

My parents live in nearby Anderson, and they love taking the family there when we visit.

Grits and Groceries has a wonderful recipe for Smoked Salmon Shirred Eggs. Sometimes it’s fun to make something that looks like you’ve spent all day working on it.

It’s even more fun when it tastes like you’ve spent that long on it, but it was actually quick and easy to whip up.

I was excited when I found out that Janel G. had suggested “eggs” as our Iron Chef secret ingredient this week. Great suggestion, Janel! We love eggs at our house, and this recipe was just the perfect one for egg week.

Grits and Groceries’ Smoked Salmon Shirred Eggs Salmon--cupped

1/2 lb. smoked salmon, thinly sliced
12 eggs
1 cup heavy cream
1 T fresh dill
salt and pepper, to taste
6 pieces of toast
tomato slices to serve with

Preheat oven to 350 degrees
Select 6 nicely-shaped coffee or dessert cups. Line the sides with smoked salmon, pressing it firmly up the insides of the cups. Crack 2 eggs in each cup and add a splash of cream (just over 2 tablespoons) Sprinkle dill on top and season with salt and pepper to taste. Bake for 15 minutes or until the whites have set and the yolk still slightly soft. Allow to set for a few minutes after removal from the oven. Turn each cup out onto a piece of toast and serve with tomato slices. 6
servings.Salmon Shirred Eggs2

(Note—Grits and Groceries’ eggs look prettier. :) My turning-out skills leave much to be desired.)

If you’d rather, you can even leave the shirred eggs in the coffee cup….which I did for the first photo.

Grits and Groceries logoRiley/Elizabeth
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams

Don’t forget to continue sending us your suggestions for our next Secret Ingredient for Mystery Lovers’ Kitchen Iron Chef. You could be a winner, too…just like Janel!


  1. Wow, I would never have thought of baking in a coffee cup. I have to admit, I'm not a big salmon fan, but you've given me ideas for other egg options now, Elizabeth. This is a very interesting idea! Love your coffee cup.


  2. Love the idea of the cup. Can a tea cup go into the oven for 15 minutes? I'd never even considered the idea! Thanks for sharing the fun recipe.

  3. Elizabeth, I have a collection of teacups that came with china sets -- that never get used. This is a wonderful way to use them. I'm also intrigued by the idea of baking eggs. It seems so effortless. My Christmas book (out in December) contains a recipe for eggs that are baked.

    I'm eager to try this. Sounds delicious and easy!

    ~ Krista

  4. Julie--I'm thinking that bacon or even ham would work that way. Maybe prosciutto?

    Avery--Well, mine did really well! But I didn't put my grandmother's china in there...I put my own pattern. :) Just in case! You could use ramekins, too.

    Krista--It was a whole new idea for me, too! Very, VERY easy. And a good use for teacups that don't get used.

  5. If we ever make it to the Saylor's Crossroads area on a vacation I am making sure we stop at Grits & Groceries.

    I've made baked eggs before, but never thought of adding smoked salmon. Brilliant!

  6. What a way to start a day. Elegant!

  7. Love Grits and Groceries...the kind of place that warms the heart. Fun recipe, too!


  8. Love the recipe, but I really want to go to
    the restaurant. Grits and Groceries -- LOL!

  9. Love the restaurant name and the recipe! Thanks for this, Elizabeth.

  10. Janel--It's right near Belton, SC. I'm not sure it's even on the map! But they have a map online, so that's good.

    Katy--Thanks! And thanks for coming by.

    Thanks Cleo and Jenn! Y'all would love the restaurant...great menu there.

    Thanks Bobbi! :)

  11. I've made shirred eggs with bacon, but this is waaay better and even a little healthier. A little spritz of vegetable oil in the cup will solve the sticky "turning-out" problem.