BLOODY MARY EGG BAKE
You'll want to bookmark this mash-up dish for your next brunch with friends. The vinegary spice from both the horseradish and hot sauce makes it taste like the classic drink. Crispy bacon, tender shrimp, crunchy pickles and toasted brioche bread toppings take it over the top in the best way possible.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Place six 8-ounce ramekins on a rimmed baking sheet.
- Stir together the tomatoes, garlic, shallot, horseradish, Worcestershire, hot sauce, celery seed, 3/4 teaspoon salt and few grinds of pepper in a large bowl until combined. Divide the mixture among the ramekins (each ramekin should be about 2/3 full).
- Use the back of a small spoon to make a well in the center of each ramekin, then carefully crack 1 egg into each, making sure to not break the yolk. Sprinkle each egg with a pinch salt. Bake until the sauce is bubbling, the eggs whites are cooked through and the yolks are still runny, about 25 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer to drain on a paper-towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet into a small bowl and reserve.
- Increase the heat to medium-high and season the shrimp with a pinch each salt and pepper. Add the shrimp to the skillet and cook until lightly browned and cooked through, about 2 minutes per side. Transfer to the plate with the bacon and set aside. Brush some of the reserved bacon fat on each side of the bread, then add to the pan. Cook until toasted and golden brown, 1 to 2 minutes per side. Transfer to a cutting board and cut each slice of bread into 3 planks.
- Carefully transfer the warm ramekins to a serving plate and season with a couple grinds of pepper. Place 2 to 3 pickles on each of 6 small skewers or toothpicks. Serve the baked eggs with the pickles, crispy bacon, shrimp, toasted bread, and celery.
SPICY BLOODY MARYS
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.
MOM'S SPICY BLOODY MARY
Provided by Carissa Seward
Time 5m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together. Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy.
SPICY BLOODY MARY DEVILED EGGS
Inspired appetizers start with hard-boiled eggs and finish with a creative twist. Spicy Hungarian paprika and horseradish shine against sweet tomato flavor and sea salt for a familiar flavor profile - a Bloody Mary! Garnish with celery leaves and get to brunching.
Provided by McCormick Gourmet
Categories Appetizers,
Yield 6
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.
- To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.
- Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.
Nutrition Facts : Calories 109 Calories
EGGS FLAMENCO WITH BLOODY MARYS
Steps:
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with the manchego cheese. Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve with Bloody Marys.
- Eggselent!
- In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
- Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.
SPICED BLOODY MARYS
For a grown-up brunch, try James Martin's version of the classic morning-after cocktail
Provided by James Martin
Categories Drink
Time 5m
Number Of Ingredients 12
Steps:
- Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.
- Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.
Nutrition Facts : Calories 104 calories, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
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