Extra Helping: Breakfast Deviled Eggs

From the Kitchen of Executive Sous Chef Scott Hines, The Hotel Monaco Baltimore.

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The Hotel Monaco Baltimore has found a way to wake group interest in breakfast packages by re-imagining the offering to resemble something more like a standing cocktail reception, with small bites and passed items. Read the full story.

 


Recipe: Breakfast Deviled Eggs

Ingredients:

18 eggs
½ cup mayo
¼ cup Dijon mayo
1 tbs horseradish
3 dashes of Tabasco
S&P to taste

Directions: 

Place eggs in a pot with cold water and bring to a boil over high heat. Take off heat and cover for 15 min. After 15 min put in ice water to stop them from cooking. When cool, peel eggs and split in half. Separate white and yolks. Place egg yolks and remaining ingredients in a food processer or bowl and mix well.

Bacon Jam: 

1 lbs. bacon (chopped very small)
1 red onion (brunoise cut)
½ cup brown sugar
1 cup sherry vinegar
1 bundle fresh thyme

Place bacon in cold pot and cook on medium heat to render out fat. When cooked ¾ of the way, strain fat from the pot and reserve for another use. Place remaining ingredients into pot with bacon and cook on medium/low heat for 20 to 30 minutes or until thick (like jam). Remove thyme bundle.

Assembly:

Pipe or spoon yolk filling into egg whites. Top with bacon jam. Garnish with paprika or chive.


 

Executive Sous Chef Scott Hines

 

From the Kitchen of Executive Sous Chef Scott Hines, The Hotel Monaco Baltimore.