Eggs in a Lacy Nest

Does this look familiar? It might if you read seen my earlier three-recipe post for an April 2011 Daring Cooks' Challenge: Edible Containers. Today, two weeks before Easter, with the inevitable excess of hard boiled eggs, seems the perfect time to revisit this recipe. 

Stuffed eggs, deviled eggs, are standard fare in many kitchens but the twice-cooked preparation sets these beauties apart. Imagine eggs stuffed with your favorite filling, cooked cut-side down in butter until the edges crisp and caramelize.... mmmmmm, delicious! Serve them nestled on a bed of lightly-dressed greens inside a frico nest for a first course worthy of company... or just plate a few to enjoy all by yourself. Try them; if you love eggs you will thank me for this repost.

Prepare the eggs:

Cook the eggs, cool completely and peel carefully. Use your favorite savory deviled egg stuffing recipe or search online for a new twist (link). I  favor a Dijon mustard/mayo combination with a hint of dill pickle relish, capers and some minced green onions and parsley blended in with the egg yolks. Taste and adjust to suit your own palate. Fill the empty halves only to the top of the whites, patting the stuffing down gently and leveling the surface.

(You can stuff the eggs a day ahead and hold, covered, in the fridge until you are ready to sauté them, a nice do-ahead feature when serving a crowd.)

Bake the cheese nests: 

Mound 1/8 cup grated fresh Parmesan on a silpat-covered cookie sheet; tap down with a tablespoon and smooth into a thin circle.
Bake at 375 F until golden and bubbly, but don’t overcook to the browned stage.
Remove from the oven; quickly mold over an upturned glass, or place inside a muffin tin and gently press down with the bottom of a thin glass to form into a bowl.
Let it cool until firm, about 5 minutes.
Repeat for more nests. 

(These should hold, covered, at room temperature for a day, though I've not tried it. Kitchen elves would eat them if left unattended in my galley.)

Saute the stuffed eggs:
Heat a pat of butter in a skillet and sear the flat, filled side of the eggs until just browned. Do not cook the rounded side. Carefully remove the eggs from the pan and place, filled-side up, on a crispy cheese nest filled with lightly-dressed baby greens. 

This sautéed egg sits atop a crisp bacon rosette, adding a special note to a brunch dish... and who can resist bacon? A sprinkle of paprika would add a colorful finish.