Eggs and Bacon Profiterole
Instructions:
- ASSEMBLY
- 8 Profiteroles, medium
- 2 Tbsp chopped parsley
- In a large mixing bowl, combine the eggs, cream, bacon, tomatoes, butter, nutmeg, salt, and pepper. Fold in ¾ cup of the Gruyère cheese.
- Coat 4 ramekins with butter, then with the bread crumbs. Reserve the remaining bread crumbs.
- Place the ramekins in a 2-in.-deep baking dish or hotel pan. Carefully fill the pan 1 in. deep with warm water.
- Fill the ramekins three-quarters full with the egg mixture. Top with the remaining Gruyère and bread crumbs.
- 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.
- ASSEMBLY
- Cut the profiteroles in half horizontally.
- Use a spoon to remove the egg custard from the ramekins and place in the bottom half of the profiteroles.
- Sprinkle with parsley, place the profiterole tops over the eggs, and serve.