Baked Eggs with Bacon, Coriander and Chilli BBQ sauce

One of my favourite things to wake up to is Baked Eggs. It is definitely the tastiest and one of the easiest breakfasts to prepare... and ridiculously diverse, basically throw in whatever you like. Here's one of my faves...

2 Large Free-Range Eggs
2 Rashers Bacon
Handful of your favourite grated cheese
Olive oil
2-3 chunky slices good quality bread (turkish bread or ciabatta works well)
Heaps of coriander, chopped
Home-made Chilli BBQ Sauce

Okay, this is dead easy if you're prepared. Heat a small, oven proof pan over a medium flame, slosh in a bit of oil and chuck in your bacon rashers. Cook for about 3 minutes before cracking your eggs into the pan. Cook for another 2 minutes, coat the entire thing with cheese and whack it under a hot grill alongside some olive oil coated bread until the bread is toasty and the cheese is melted. Take the HOT pan out of the grill, smother with BBQ Sauce and Coriander and serve with the crispy toast.

Make this for me and you've won my heart.

(Goes really well with a good strong espresso or Bloody Mary if you're hungover)

Chilli BBQ Sauce

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 cup hot chilli sauce
1/2 cup dark brown sugar
1/3 cup apple cider vinegar
2 fresh birdseye or other hot chillis
1/2 teaspoon dry mustard

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add remaining ingredients. Simmer 5 minutes. Bang it into a food processor and pulse until smooth. Refrigerate until needed.

Indulge Me.... I need these tonight. So I made them.

Okay.. so these beauties didn't turn out as well as last time. But they were delicious none the less. plus I needed the sweetness after what I've done tonight. They make me feel like I'm not such a bad person after all. Hope you can all share them with someone special.

Chocolate Souffle

Ingredients (For 6. I divided it in my head so I think thats where I messed up... I ended up with far too much chocolate sauce. Not that that's a bad thing.)
 
4 tablespoons caster sugar
70g unsalted butter
2 tablespoons plain flour
2/3 cup milk
250g good quality dark chocolate, chopped up
3 eggs1/2 cup cream
2 tablespoons brown sugar
1 teaspoon vanilla paste 


Get your ramekins ready, place them on a baking tray on a sheet of baking paper- makes it heaps easier to take off later- trust me. Melt half the butter in a small saucepan and with a pastry brush coat the inside of the ramekins with some of it- use upward strokes on the sides, for some reason it stops the souffle from sticking so much. Dust the butter coated ramekins with the castor sugar and put the whole tray of them in the fridge to chill.
Add the flour to your already melted butter and give it a stir with  wooden spoon until its bubbling away. Slowly pour in the milk and bring back to the boil, stirring constantly. It should look a bit like a bechemal sauce. Add half the chocolate and stir until melted. Pour the mix into a bowl and add the yolks of your eggs- leaving the whites to one side for the time being. give the chocolatey mix a good stir. Taste it... go on...I dare you.
Whisk the whites of the eggs until theyre as stiff as you can get them. Fold a spoon of the whites in with the yummy chocolate mix with a metal spoon then add the rest. You've got to do this gently or the souffle won't be light and silky.
Get your tray of ramekins out of the fridge and spoon the mixture into them. Resist temptation to fill them all the way or they will over flow, plus this mixture is pretty good to eat uncooked anyway. Put them in the oven for around 20 minutes at 180°C.
While they are cooking make the chocolate sauce. Heat the cream and vanilla in the saucepan until it simmers. Dissolve in the brown sugar and chocolate. To make the sauce really silky put in the rest of the butter. I swear butter make everything better. Pour into tiny little jugs for each person and finish with a drop of vanilla paste for an extra vanilla-y kick.
When the souffle's have risen nicely (i.e. not overflown like mine did) place them onto a serving plate. This is heaps easier if you've got a nice metal spatula and slide them from the baking paper onto it. Trickier than it seems. When you serve them , dig a little hole in the top of the soufflewith the back end of a spoon and pour in some of the rich velvety chocolate sauce.
Excuse me while I eat my second for the evening- they may have overflowed but god they still taste amazing.