Spanish Puffed Eggs in a Nest
Spanish Puffed Eggs in a Nest
This delightful and elegant dish is inspired by the culinary talents of Clara Orozco, the creator of many inventive Spanish recipes. To prepare these unique puffed eggs, you’ll hollow out bread rolls, fill them with tomato sauce and egg yolks, and then top them with whipped egg whites that puff up beautifully during cooking, creating a presentation reminiscent of eggs in a nest.
Equipment
- medium skillet
- medium bowl
Ingrediënten
MAKES 6 SERVINGS
- 2 tablespoons of olive oil
- 1 small onion finely chopped (about 1/3 cup)
- ½ cup of small cubes 1/4 inch of slab bacon
- 6 tablespoons of tomato paste
- ¾ cup of water
- Salt and freshly ground black pepper to taste
- 6 large rolls such as hard or challah
- 6 large eggs
- Salad oil for frying
Instructies
- In a small saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook, stirring, until it becomes wilted and translucent, which should take about 5 minutes.
- Add the bacon and continue cooking until the bacon turns transparent.
- Stir in the tomato paste, water, salt, and pepper.
- Reduce the heat to low and simmer for 20 minutes, adding more water if needed.
- The sauce should have the consistency of a thick spaghetti sauce.
- Allow it to cool.
- While the sauce is cooling, cut out a 1 1/2-inch diameter circle from the top center of each roll.
- Through that opening, hollow out the rolls using a small spoon (an espresso spoon works best) until only a 1/4-inch thickness remains on the bottom and 1/2 inch on the sides.
- Be careful not to pierce the rolls all the way through.
- Spoon 3 tablespoons of the tomato sauce into each roll.
- Separate the eggs, placing the egg whites in a medium bowl and one yolk into each roll.
- The yolks should remain intact, but if they break, it’s not a problem.
- In a medium bowl, beat the egg whites with an electric hand mixer until stiff peaks form.
- Using a large spoon, cover each roll with the beaten egg whites, forming a smooth dome about 2 inches high in the center.
- There may be some leftover egg white, depending on the egg size.
- You can refrigerate or discard the excess.
- In a medium skillet, heat about 1/2 inch of salad oil over high heat until it reaches the smoking point, then reduce the heat to medium-high.
- Place one of the rolls on a slotted pancake turner, holding it over the oil but not immersing it in the oil.
- Use a large spoon to pour the hot oil over the top of the roll, allowing the excess to run down into the pan.
- Repeat this process until the egg whites are puffed and golden, and the roll is crisp, which should take about 1 minute.
- Carefully slide the roll onto a paper towel to drain and then place it on a warm platter.
- Repeat the process for each roll.
Notes / Tips / Wine Advice:
Serve immediately because the egg whites deflate quickly. You can reserve and reuse the oil for another use.
Enjoy your Spanish Puffed Eggs in a Nest, a visually stunning and delicious dish that’s sure to impress!
