Shirred Eggs with Crabmeat Remick
The biggest brunch dish I ever served at home was this one. We had a half-dozen friends over at noonish, and they were expecting something special. I gave them a classic crabmeat appetizer that I turned into a terrific egg dish. You don't see shirred eggs very often, even in restaurants, but I love the style. The technique is to cook the eggs with powerful heat from above after setting them on something savory.
- 6 slices smoky, thick bacon
- 1 lb. jumbo lump crabmeat
- 1 Tbs. lemon juice
- 12 eggs
- Sauce:
- 1/2 tsp. salt-free Creole seasoning
- 1/4 tsp. salt
- 1/2 tsp. Tabasco
- 1/4 cup bottled chili sauce
- 1/2 cup mayonnaise
- 1 Tbs. Creole mustard
- 1 green onion, tender green parts only, sliced fine.
- 1 Creole mustard
- 1 Tbs. tarragon vinegar
[caption id="attachment_42916" align="alignnone" width="480"]
Eggs Remick, before the eggs are added.[/caption]
1. Slice the bacon into squares and fry till crisp. Drain very well and set aside.
2. Divide crabmeat among six small, shallow au gratin dishes or ramekins. Sprinkle the lot with lemon juice, and heat in 350-degree oven for three minutes.
3. While waiting for crabmeat to warm, blend all the sauce ingredients.
4. When the crabmeat is hot, top each baking dish with an equal portion of crumbled bacon. Pour the sauce right on top, just enough to cover. Then carefully break two eggs onto each dish, keeping the yolk whole.`
5. Turn the oven on broil and place the ramekins under the fire until the eggs have set. The centers of the eggs should be just a little runny. Serve immediately with a warning that the dish is hot!
Serves six.
