Sun 18 Jul 2010
Breakfast in bed is a perfect way to show someone how much you love and appreciate them.
You’re saying, I’ll get up all by myself and make breakfast especially for you.
You are worth leaving my warm blankets and braving the cool of the morning for.
You’re telling your intended breakfast eater, I’m going to bring you breakfast so that you can stay snuggled up and sleep a little longer. Remain where you’re comfortable because you’re special to me.
Bringing breakfast upstairs and surprising them says, I love you. Now wake up before your egg gets cold.
I hope all of you out in blog land had as good of a weekend as I did.
Souffled Egg Nests with Mushroom and Parmesan
(adapted from Souffled Cheddar Egg Nests by Kasey at Eating/sf)Ingredients
2 Tbsp butter
2 or 3 mushrooms, thinly sliced (I used button mushrooms because that was what we had in the fridge)
3 Tbsp Parmesan cheese, freshly grated
Salt and pepper to tasteDirections
- Set the oven to preheat to 350°F.
- While the oven preheats, use half of the butter to brown the mushrooms in a pan on the stovetop and the other half to butter the inside of the ramekins so that the eggs won’t stick.
- Set the mushrooms aside.
- Fill a bowl with cold water.
- Separate the eggs, setting the whites into a bowl, and the yolks into the bowl of cold water.
- Whisk the egg whites until they hold stiff peaks. (I started the process by hand, in attempt to be quiet, but it was too early in the morning for all that effort, ha ha. Hurray for electric mixers, luckily someone sleeps like a rock and didn’t hear the racket.)
- Fold the Parmesan cheese, salt and pepper into the egg whites. Be careful, you just spent a lot of energy getting them to their airy state, don’t got and mix all of the air out of them.
- Line the bottom of each ramekin with half of the browned mushrooms.
- On top of that, spoon in half of the egg white and Parmesan mixture. Using the same spoon, make an indentation in the whites for the yolks to rest in. That’s one indentation per ramekin.
- Gently remove the yolks from the water, giving time for the water to drain away from it. Place in the indentation.
- Bake the egg nests until delightfully puffed up and golden (~10-15 minutes. I kept them in for 15, because the idea of undercooked egg white where I do not wish it to be squicks me out, but I’d suggest a shorter baking time because the yolks started to solidify. Runny yolk would have suited the dish a lot better.)
- Remove from the oven, and grate a little bit extra parmesan cheese over top.
- Serve immediately.
These egg nests were a fantastic breakfast. Breakfast in bed went just as I hoped it would. They are as good as Kasey said they would be. Also, the presentation makes it look like it took a lot of time and effort to get surprise breakfast in bed made, when they really come together quite quickly and easily.
My only question is why place the yolks in cold water? The temperature suggests to me that it’s to keep the yolks firm, cold temperature giving increased tension and density, et cetera. Perhaps this would be so that the yolks are less susceptible to breaking during transfer, or to have them start out at a low temperature in the oven so that they are less likely to cook through and solidify. Needless to say, I don’t know the real answer, but it’s an interesting step in the preparation to think about. Any thoughts?