Shirred Egg and Bacon Nest
This is a nice egg dish for a Sunday brunch, or any meal for that matter. To make it truly elegant, serve with a quick blender Hollandaise sauce http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise , or sprinkle grated cheddar over the top melt and serve with a Dijon mustard. In this recipe I used a simple cheddar cheese sauce.
A shirred egg is simply an egg baked, but it does sound so much more complex so call it what you will. The simple "trick" to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs. For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed. I didn't have one, but I found a small juice glass of the proper diameter which worked just fine. The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame
Directions
- In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.
- Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
- Preheat oven to 375° Cut a 2 1/4 inch round circle out of the center of four slices of bread.
- Place into a toaster oven and toast to a light brown.
- Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
- Line the sides of each of the four cups with a slice of bacon.
- Place one toasted bread round in the bottom of each cup.
- Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
- Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
- Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.
- Serve with sauce lightly poured over the top and extra sauce on the side.
- Garish with the parsley or chives.
- Cheddar Cheese Sauce: While the eggs are cooking prepare the sauce.
- In a small sauce pan melt the butter on medium heat.
- Once melted add the onion and garlic and cook for a few minutes until the onions are softened.
- Add the flour and stir until all the flour is combined.
- Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.
- Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese).
- Once all the cheese is melted taste and adjust seasoning.
- Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
- * If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don't let it get crispy.