Soufflé Bun with Eggs and Shrimp
Baking and Desserts • Italian
Description
Recipe from William Smith, the visionary behind the restaurant Bistro Delight.
Ingredients
- Milk 5 fl oz
- Wheat Flour 5 oz
- Chicken Egg 4 pieces
- Shrimp 10 oz
- Onion 5 oz
- Garlic 1 clove
- Shallot 1 bunch
- Olive Oil to taste
- Thyme 2 sprigs
- Butter 0 oz
- Béchamel sauce to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the dough. Crack 2 eggs into a bowl, add warmed (but not boiling!) milk, and gradually mix in the flour. Once the dough comes together into a ball, place it into greased and warmed muffin tins and bake in a preheated oven at 390°F for 15 minutes. The result should resemble large cream puffs.
Step 2
Prepare the egg filling. Heat a skillet and melt some butter in it. Crack 2 eggs into the skillet and whisk them vigorously with a fork. As soon as the eggs start to set, immediately remove the skillet from the heat. Add salt, pepper, finely chopped chives, and mix well. Prepare the filling for the remaining rolls in the same way.
Step 3
Peel the shrimp completely and sauté them in olive oil with sprigs of thyme, finely chopped onion, and garlic. Then remove the thyme.
Step 4
Place the eggs on the bun, then add the shrimp and season with pepper. You can add béarnaise sauce.
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