Puffy Eggs

My earliest memory of cooking was standing on my tiptoes to peek under the poaching pan lid. I loved to see the egg mixture puff up and the cheese melt over the top. A poaching pan or 6-ounce custard cups set in a pan of water will be necessary for this recipe. I think this was my first recipe.


    6 large eggs
    ⅓ cup whole milk
    ⅛ teaspoon salt
    Pinch freshly ground Tellicherry peppercorns
    ¾ cups shredded medium Cheddar cheese
    12 slices bacon
    6 pieces toast, buttered

1. In a large bowl, whisk the eggs, milk, salt and pepper.
    Divide the mixture evenly into 6 poaching or custard
    cups set in ½-inch water.

2. Cover and simmer over medium heat for 10 minutes.

3. While the eggs are cooking, trim the bacon and discard fat.
    Cut the meaty bacon into smaller pieces with a kitchen shears.
    Cook in a frying pan until crispy.

4. Sprinkle cheese and bacon over puffed eggs. Close the lid
    just until the cheese melts. Scoop out the eggs and serve
    on buttered toast.

    Makes 6 puffy eggs