@ Sin Ming Cookhouse / Bakery / Whateva
This has to be the easiest yet one of the most tasty recipes I’ve happen to stumble upon and make. I first got wind of this recipe while flicking through one of my MasterChef cookbooks. As always I’ve taken the basic recipe and tweaked it a little to suit my own taste (hopefully for the better), but hey that’s the fun of cooking right?
Eggs in Hell
- 1 clove garlic, crushed
- 1/2 onion, diced
- 2 tomatoes
- 4 rashers bacon
- 1 egg
- handful of cheese, to sprinkle on top
- As much Tabasco as you can handle
- 1 teaspoon Worchester / HP sauce
- 2 slices bread, chopped into soldiers (or strips)
- Olive oil
- Dice 1 rasher or bacon
- Cook the onion and garlic in a fry pan until soft.
- Add baked beans with a teaspoon of Worchester / HP sauce and Tabasco sauce to taste
- Finley dice the tomato.
- Line a cup or ramekin with the bacon, add the baked beans, tomato, crack an egg over the top and sprinkle with cheese
- Season with salt and pepper
- In a saucepan cook diced bacon until crispy then place bacon atop the ramekin
- Place in the oven at 180 degrees Celsius for 2 – 3 minutes or until egg is just set
- Cook the bread soldiers in the same fry pan as the bacon was cooked in, remove and slice into soldiers
These little ramekins of fun are sentenced not to hell, but straight to your stomach, the runniness of the pierced egg yolk swims with the baked beans, the freshness of the diced tomatoes and the crispy bacon are stuck together by the cheese; it’s kind of like a pizza in a cup.I made two versions of the Eggs In Hell; one with the bread soldiers and one with sausage and hash browns
Bon Appétit – Sidney