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.
six 8-ounce ramekins; 6 small skewers or toothpicks
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.
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