Tabasco: #bestofthebrunch

Creamy Baked Eggs with Bacon, Buttered Toast & Tabasco

bestofthebrunch

When I was recently asked by Tabasco UK to take part in their #BestoftheBrunch challenge, I was really excited. How could I refuse?! Everyone who knows me KNOWS I love hot sauce, especially Tabasco Habanero, so I really couldn’t wait to get stuck in.

For the first of my #BestoftheBrunch recipes, I decided to go for something  a bit different. It’s not like me to choose a creamy eggs recipe (as I would usually have eggs with tomatoes for brunch), but I was keen to try this, and wanted to offset the creaminess with lashings of Tabasco Hot Sauce 🙂 who wouldn’t?!

The recipe is inspired by Rachel Khoo’s ‘Eggs in Pots’ from her show The Little Paris Kitchen, I have however pimped it up and used this as a great opportunity to try each of the 4 separate flavours; Tabasco Original Pepper Sauce (hot), Tabasco Green Pepper Sauce (mild), Tabasco Chipotle Pepper Sauce (mild, with a slight kick – smokey BBQ flavour) and Tabasco Habanero Pepper Sauce (really hot!)

This recipe takes about 30 mins in total and serves 2 people.

What you need:

  • 4 rashers thick-cut smoked back bacon
  • 150g crème fraîche
  • chopped coriander
  • salt and freshly ground black pepper
  • pinch nutmeg
  • 4 free-range eggs

What to do:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grill the smoked bacon to your liking (I don’t need to tell you how to do this!)
  3. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
  4. Place a tablespoon of crème fraîche in the bottom of a ramekin, followed by some chopped coriander and a generous splash of Tabasco sauce of your choice (don’t be shy).
  5. Crack an egg on top, add another dollop of crème fraîche and sprinkle with a pinch of salt, pepper, nutmeg and a final few drops of Tabasco.
  6. Repeat the above with three more ramekins (I swapped the Tabasco sauce used each time).
  7. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
  8. Bake for 15 minutes or until the egg yolks are set to your liking.
  9. Serve with lashings of heavily buttered wholemeal toast (for dipping!) and the grilled bacon on the side…

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Of the four sauces, my personal favourite this time was the Chipotle (it’s so rich and smoky – it worked really well with the warming nutmeg and creamy crème fraîche.)

Which sauce do you prefer, and why? Do you have any #BestoftheBrunch recipes you want to share? Feel free to get in touch by commenting below, or send an email to: sophiesscran@gmail.com

Enjoy, Scranners -x-