Bruce Aidells's Shirred Eggs with Canadian Bacon and Piquillo Peppers -

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Bruce Aidells's Shirred Eggs with Canadian Bacon and Piquillo Peppers

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By Bruce Aidells

Posted July 23rd, 2007

This article is reprinted with permission from Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	2
Author Notes:	Shirred eggs (eggs baked in ramekins) are wonderful for brunch or lunch and are a nice change from fried or scrambled. Piquillo peppers are sweet and intensely flavored peppers imported from Spain, found in jars or cans in specialty or ethnic markets. If you can't find them, use a high quality canned whole pimiento instead. Chef's Notes: The eggs in this recipe are not fully cooked. If salmonella in the eggs is a potential concern in your area, continue to cook until the yolks are firm. There are lots of ways to vary this dish. Use ham instead of Canadian Bacon, or even leftover roasted pork loin. Instead of piquillo peppers, try fire-roasted mild chiles, such as Anaheim, and top the eggs with Jack cheese instead of Parmesan. Serve with homemade salsa. One of my favorite shirred egg preparations uses cooked sausage sliced on the diagonal instead of the Canadian bacon.
Ingredients:	2 teaspoons butter, plus more for greasing the ramekins 4 slices Canadian bacon, about 1/4 inch thick, either home cured (see page 300 of Bruce Aidell's Complete Book of Pork) or store bought 8 piquillo pepper strips - each 1/2 inch wide 4 large eggs 2 tablespoons heavy cream freshly ground black pepper 2 tablespoons freshly grated Parmesan cheese 1 tablespoon chopped chives or scallions for garnish
Instructions:	1. Preheat oven to 350° F. Generously grease 2 ramekins (4 to 5 inches each) with butter. 2. Melt the 2 teaspoons of butter in a medium skillet over medium heat. Add the Canadian bacon and cook 2 to 3 minutes per side. 3. Lay 2 slices of cooked bacon in each ramekin and scatter pepper strips over it. Gently break 2 eggs into each ramekin, covering the bacon and peppers. Drizzle 1 tablespoon of the cream over the eggs in each dish, then add a few grindings of black pepper and a sprinkling of Parmesan. Set the ramekins on a baking sheet and bake in the middle of the oven for 20 minutes or until the egg whites are set and cooked through but the yolks are remain soft when you press on them lightly with your finger. Remove from the oven, garnish with chives, put each ramekin on a plate and serve.