I've been promising to post this a very long time ago - about a year ago right after Craftsman and Wolves opened. After having their Rebel Within (see post HERE), I was so amazed by their creation that I vowed to make one of my own. Anyone that knows me knows that I rarely conjure up recipes unless its super special. I think this one is and with a little work, you can shock and awe others too.
The main ingredients of my version of the Rebel Within are: eggs, milk, Bisquick, butter, garlic powder, shredded cheddar.
Supplies include: large mixing bowl, measuring cup, brush, muffin pan.
Preheat oven to 450 degrees. In a large mixing bowl, combine the Bisquick, milk, cheddar cheese, butter and garlic powder. Mix well. It should be somewhat chunky in texture. FYI - This is actually similar to the Red Lobster biscuits so its not actual a bacon biscuit like Rebel Within's version. Although, you could probably add some bacon bits or fry up some bacon and add it to this.
Fill the muffin pan with the mixture, making almost nest like structures. You can use your fingers to make about one inch holes and then lightly press the sides of the mixture against the pan. Make sure you don't make it so thick, otherwise the batter won't cook thoroughly. Leave about a quarter of the mixture in the bowl for their tops.
In a boiling pot of water, boil the eggs for 3 minutes. If you can sous vide the egg that would probably work best, but I'm not that fancy and this works as well. Ultimately, you want a jiggly soft poached egg. I'd suggest bowling a couple extra in case of breakage or mess ups.
Now the hard part - the peeling of the shell. Be VERY careful peeling the shell off the egg. The egg will be very soft and delicate. Handle with care! I found putting it into a spoon and peeling a little, then rolling it a little, then peeling, repeat till done.
Place each egg very gently into each of the holes you created. I suggest putting the egg with the pointy side down. Then cover very lightly with the rest of the batter. Pinch the batter around the edges slightly and clean up the excess so you end up with nicely formed muffins.
Put this in the oven and bake for 15-17 min. The tops should be golden brown. You can stick a toothpick on the edge of the sides to see if the batter has been cooked through.
In a small bowl melt some butter and mix in some garlic powder.
After taking it out of the oven, brush the tops with the garlic butter. Let the muffins cool for about five minutes before taking the muffins out. They should pop right out.
Then cut them open and stare at how awesome your creation is.
One thing to note - as time passes, the egg does cook in the muffin so to enjoy the runnyness of the egg, you have to probably eat it within the hour. Enjoy!
makes 6 servings
2 cups of Bisquick
2/3 cups of milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/4 teaspoon garlic powder
1). Preheat oven to 450F.
2). Mix Bisquick, milk, shredded cheddar cheese in a large mixing bowl until a soft dough forms.
3). Drop the dough into each of the muffin tins. Lightly press the dough into the sides of the pan. Make a
small hole (about an inch wide). Leave about 1/4 of the mixture in the bowl.
4). In a boiling pot of water, boil eggs for 3 minutes.
5). Gently peel eggs.
6). Carefully place eggs pointy side down in the holes.
7). Use the rest of the batter to cover eggs. Slightly pinch the outside edges.
8). Bake in the oven for 15-17 minutes. Take out when golden brown. Stick a toothpick or a knife along
the edge. No batter should stick to it.
9). Take the muffins out and let them cool for a couple of minutes. In a small bowl melt the butter and mix
in garlic powder. Brush the garlic butter mixture on the muffin tops.