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Souffled Cheddar Egg Nest


  • large eggs
  • butter for greasing the ramekins
  • pinch or two of salt
  • pinch or two of freshly-grated black pepper
  • pinch of nutmeg
  • 1/2 cup of coarsely grated white cheddar cheese
  • tablespoons of jalapeno cream fraiche
  • chopped chives for garnish (optional)
  • fried bacon or pancetta chopped, for garnish (optional


  1. Preheat the oven to 350 degrees F and position the oven rack in the middle of the oven. Generously butter two 8-ounce ramekins.
  2. Fill a small bowl with cold water and set aside. Separate the eggs, putting the eggs whites in a large bowl and gently slipping the egg yolks into the small bowl of cold water--it sounds risky, but you'll see that they stay intact just fine.
  3. Season the egg whites with the salt, pepper and nutmeg and whisk at high speed using an electric mixer until the whites hold stiff peaks. Gently fold in the cheese and evenly divide the mixture between the two ramekins.
  4. Make a small little hole/nest in the middle of each of the ramekins. Use a spoon to gently remove the yolks from the water and slip one into each of the nests. Grate some more cheese over the ramekins and top each with a tablespoon of creme fraiche.
  5. Place the ramekins on a baking sheet and bake for 10-14 minutes, until the whites are puffed and lightly golden and the yolks resemble sunny-side up eggs. Sprinkle with chopped chives and bacon (optional)before serving.