Get ready, because today I bring you one of those recipes that I like so much, in which to obtain a wonderful result, you barely have to get complicated in the kitchen. You will see how when you try this egg casserole with shrimp, white wine and saffron , you will repeat it ad nauseam.

Although it may seem like just another version of the classic plated eggs, this time I propose to give them much more aroma, a different flavor and, why not, a little more glamor by baking them and presenting them in the charming Emile Henry ceramic mini cocottes . You will surely succeed!

Combining eggs, with shrimp or prawns and white wine, with a subtle touch of saffron, is really a success. Furthermore, since half of the work is done by the oven, while the casseroles are finishing cooking, we have just enough time to prepare the table and have everything ready so that, as soon as they are ready, we can start enjoying this delicious dish.

Here is the recipe for the egg casserole with shrimp, white wine and saffron . I hope you like it!

Ingredients for two casseroles

  • 2 medium eggs at room temperature
  • 12 peeled shrimp tails (or prawns)
  • 2 young onions or a leek
  • EVOO
  • 100 ml white wine
  • 200 ml of liquid cooking cream (18% mg, or the same amount of evaporated milk)
  • 1 g saffron
  • Salt and freshly ground black pepper


  1. Turn the oven on to 200°C.
  2. Finely chop the spring onions. If you prefer to use leek, chop only the white part.
  3. Sauté the onion over medium heat in a frying pan, with a splash of EVOO and a pinch of salt.
  4. Increase the heat and add the wine, stirring until it evaporates.
  5. Add the liquid cream and cook over medium heat, stirring constantly, until reduced by half.
  6. Meanwhile, cut the prawns into pieces of approximately 1 cm.
  7. When the cream has reduced, add the saffron and chopped shrimp tails to the pan, stirring to mix everything.
  8. Immediately turn off the heat and divide the mixture between the two Emile Henry mini ceramic cocottes .
  9. With a spoon, make a well in the center of the filling and place a cracked egg there (one egg per ramekin). Season with a little freshly ground black pepper.
  10. Cover the mini cocottes and put them in the oven for 12 minutes at 200°C.
  11. Once the 12 minutes have passed, take them out of the oven and let them rest uncovered for about 5 minutes before serving them on the table.


  • If you prefer, you can cook the eggs in the microwave instead of the oven. The approximate time will be 1 minute 50 seconds at 750 watts of power and you will have to let them rest for about 3 minutes before serving them.
  • As you can see, this recipe is very simple and very adaptable to your tastes. It accepts any dressing, spice or aromatic, so feel free to complement it with your favorites. From adding a few sprigs of thyme to the wine, sprinkling a little oregano on the eggs before baking them or adding a teaspoon of curry when adding the prawns. Any combination will be finger-licking good, or you won't stop dipping bread!
  • You will see that I indicate next to the cream the option of evaporated milk. This alternative is perfect if you want a slightly lighter result. You can also replace it with vegan cream.
  • The tender onions can be replaced by the white part of the leek, as I indicated, and also by shallots, which will give it a very special flavor.

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