Egg In Hell

In the first season of MasterChef, Chris was my favourite contestant. He created innovative recipes that made even offal look appetising, and provided a nice change from some of the more traditional or generic dishes that were shown.

One of my favourite recipes of his was the Egg in Hell, a unique take on the traditional Bacon and Eggs breakfast. The tomatoes, onion and garlic lent an aromatic dimension to the eggs, and a more robust flavour. The tobasco also gave the dish a nice kick. This is Stephen's take on the dish (with a little input from me!), but if you want to make it faithful to the original, I'm pretty sure it's in the MasterChef Australia Cookbook, Volume 1.

Egg In Hell

INGREDIENTS

1 small onion (1/2 large onion)
1 minced garlic clove
1/2 punnet cherry tomatoes, quartered
1 tablespoon olive oil
splash of tabasco
1 egg
1/2 cup tasty cheese, grated
1/2 teaspoon of chives
2-3 rashers of bacon
1 2cm thick slice of brioche, cut into fingers

 

    1. Finely dice onion and crush garlic. Heat oil in frying pan and fry onion and garlic until translucent. Add tomatoes cook until skin starts to soften, and seperate from flesh. Season with salt and pepper, and stir in tabasco to taste.

    2. Place mixture into a heat-proof ramekin, and make a slight depression in the centre. Crack the egg into the centre, sprinkle chives over egg, and spread grated cheese over the top.

    3. Grill egg and tomato for 2-5 minutes, until egg white is firm and cheese is golden (to check, jiggle the ramekin - if the mixture moves too much, grill a little longer). Meanwhile, cut bread into fingers. Fry bacon and bread in same frying pan that was used for tomatoes until crisp. Serve immediately.

This dish is very hearty and warming, not to mention delicious. The chives add a note of freshness that cuts the tartness of the tomato, and the bread fingers are great for soaking the egg yolk and tomato juice up. Fantastic for a Sunday (or in this case, Monday) brunch!

Comments

[Stephen]

For this dish add as much Tabasco as you like. Since both Jasmyne and I can not handle anything too spicy we made it relatively weak. I would suggest to add and taste until the dish suits your own style.

Stephen.

[Jono]

I bet you jasmine(iPhone doesn't want to spell you name properly) dies all the cooking and does all the research and write up

[Stephen]

Hiya Johno, I actually do a bulk of the cooking, well its honestly halved over the week. Each of us does our own research for the dishes we make plus I'm officially i scientist these days; I'm resourceful. And she makes me write up my own posts.

[Stephen]

Also for those interested in recreating this dish, i would suggest using Roma tomatoes rather then cherry ones, but the cherry ones do provide a very nice flavor. The Roma will provide more juices then the cherries. If you grow your own tomatoes then go with them, you can't beat a home-grown tomato.

[Jasmyne Tea]

Lol shut up Stephen :)

Thanks Johno! Someone who actually thinks I can cook! Next time you're over I'll make whatever you want :D

[Jono]

No, it's just that you're the woman =P joking

[Jasmyne Tea]

Oh no he didn't....

:O

[Phillipsqu]

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