Bloody Mary Eggs

Ingredients:

• 1 can (800 g) of canned crushed tomatoes
• 2 cloves garlic, crushed
• 1 small shallot, chopped
• 2 tbsp. prepared horseradish
• 1 tbsp Worcestershire sauce
• 1 tablespoon hot sauce, such as Tabasco
• 0.5 tsp celery seeds
• 6 large eggs
• 3 thick slices bacon, halved crosswise (about 110g)
• 6 large shrimps (16/20), peeled and deveined (approximately 110 g)
• 2 thick slices brioche (about 90g)
• Inner celery stalks with leaves, for serving
• Pickled vegetables, such as cucumbers, green beans, pepperoncini, and cocktail onions, for serving
• Special equipment: 6 ramekins with a capacity of 240 ml; 6 small skewers or toothpicks

Preparation:

1. Preheat oven to 190°C. Place six 240ml ramekins on a rimmed baking sheet.
2. In a large bowl, combine the tomatoes, garlic, shallots, horseradish, Worcestershire sauce, hot sauce, celery seeds, 3/4 tablespoon salt, and a pinch of freshly ground black pepper until smooth. Divide the mixture evenly among the ramekins, filling each about two-thirds full.
3. Using the back of a teaspoon, make a well in the center of each muffin tin, then carefully crack one egg into each well, being careful not to break the yolk. Sprinkle each egg with a pinch of salt. Bake until the sauce is bubbling and the egg whites are set but the yolks are still runny, about 25 minutes.
4. Meanwhile, in a medium nonstick skillet over medium heat, cook the bacon, turning occasionally, until browned and crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain. Pour most of the rendered fat from the skillet into a small bowl, reserving 1 tablespoon, and set aside.
5. Increase the heat to medium-high and season the shrimp with a pinch of salt and black pepper. Add the shrimp to the pan and cook until golden brown and cooked through, about 2 minutes per side.
6. Transfer to a plate with the bacon and set aside. Brush each side of the bread with a little of the rendered fat, then add the bread to the pan. Fry until golden brown, 1-2 minutes per side. Transfer to a cutting board and cut each slice of bread into 3 pieces.
7. Carefully transfer the warm ramekins to a serving platter and sprinkle with freshly ground black pepper. Thread 2-3 pickles onto each of 6 small skewers or toothpicks. Serve the baked eggs with pickles, crispy bacon, shrimp, toasted bread, and celery.