- 30
- 55 mins
Ingredients
- For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup black vinegar
- 1 tablespoon sesame oil
- 2 teaspoons toasted white sesame seeds
- For the Shrimp Dumplings:
- 1 pound large shrimp–shelled, deveined and diced
- 2 teaspoons minced lemongrass (optional)
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 1/4 teaspoon salt
- Thirty 3 1/2-inch round dumpling wrappers (see note above)
Preparation
Step 1
1. Preheat the oven to 375°. Line a baking sheet with parchment paper.
2. Using a small serrated knife, cut 4 holes (about 2 inches in diameter) into the top of the loaf. Insert the knife about three-quarters of the way into the bread, then work the knife around in a circle. Take care not to cut through to the bottom of the loaf. Use your fingers to remove the cylinders of bread, making sure there’s plenty of room for the eggs; discard the bread cutouts. (Note: A larger loaf can accommodate more holes for additional eggs.)
3. Crack an egg into each of the holes. Top each egg with 1 tablespoon half-and-half, then season with salt and pepper. Sprinkle 1 tablespoon Parmesan over each egg, if using.
4. Bake until the egg white is set but the yolk is still slightly jiggly, 10 to 15 minutes. Serve immediately.