Eggs and Bacon Profiterole Serves: 4
7 eggs ¾ cup heavy cream 4 slices bacon, cooked and chopped 2 Roma tomatoes, small, seeded, diced 2 oz butter, unsalted, melted, room temperature ¼ tsp freshly ground nutmeg To taste, kosher salt To taste, freshly ground black pepper 1 cup shredded Gruyère cheese As needed, butter ½ cup dried bread crumbs 4. Fill the ramekins three-quarters full with
A S S E M B LY
the egg mixture. Top with the remaining Gruyère and bread crumbs.
8 Profiteroles, medium (see Chef’s Pantry) 2 Tbsp chopped parsley
5. Bake at 350°F until just firm in the center,
6–8 minutes. Allow to stand in the oven with the door ajar for 2 minutes.
1. In a large mixing bowl, combine the eggs,
cream, bacon, tomatoes, butter, nutmeg, salt, and pepper. Fold in ¾ cup of the Gruyère cheese.
A S S E M B LY
1. Cut the profiteroles in half horizontally.
2. Coat 4 ramekins with butter, then with the
bread crumbs. Reserve the remaining bread crumbs.
2. Use a spoon to remove the egg custard
from the ramekins and place in the bottom half of the profiteroles.
3. Place the ramekins in a 2-in.-deep baking
dish or hotel pan. Carefully fill the pan 1 in. deep with warm water.
3. Sprinkle with parsley, place the profiterole
tops over the eggs, and serve.[1.6]
14 CLUB CUISINE