The Rebel Within is one of the more interesting “stunt” items on a menu in San Francisco. It’s named after a Hank Williams song and sold at the Craftsman and Wolves restaurant in the Mission district.
The Craftsman and Wolves Rebel Within is an Asiago cheese, green onion, and Easton sausage-flecked muffin with a wet poached egg in the center. My “paleo” grain-free and therefore gluten-free Rebel Within is made with coconut flour, green onion, and breakfast sausage.
The seriously tricky part of this recipe is keeping the egg runny even after being baked. It’s all in the timing, baby. The graphic below is featured on the Craftsman and Wolves site and supposedly lays out the anatomy of the thing, but wasn’t super helpful when I actually set out to recreate the recipe.
If this recipe seems ridiculously finicky and you’re not up for a challenge in the kitchen, by all means, give this a pass. Although… honestly it might be easier than it looks. I put it together while loading the crockpot with chicken to cook low and slow, plus re-testing a layer of my Allergy-Friendly Sex in a Pan and it still came out just fine! So if you want a breakfast/brunch item that can seriously impress, give these a shot.
One more thing. If you don’t like the name “The Paleo Rebel Within”, you can also call this “The 14-Egg Breakfast Recipe”.
4 tbsp coconut oil, softened, plus more for greasing pan
4 links of breakfast sausage
1/2 cup diced scallions
Preheat oven to 400°F. Place the raw eggs (unbroken) in a large bowl. Fill the bowl with warm water to raise the temperature of the eggs. Bring water to a rolling boil in a medium pot. Working as quickly as you can, drop six of the pre-warmed eggs into the boiling water. Boil for four and a half minutes.
While the eggs cook, add 2 cups of ice cubes to cold water. Once the eggs have boiled for 4.5 minutes, spoon them quickly into the ice bath (the cold water keeps the eggs from cooking any more). Tap the eggs lightly against a hard surface on their wider end. Then peel them very carefully under a thin trickle of water (this helps separate the shell from the egg). Do not rip the delicate egg white, or the liquid yolk inside will spill out.
Once peeled, lay the eggs on a paper towel-lined plate to dry and chill in the refrigerator. To make the muffin dough, slit the casings of the sausage links and add the sausage meat to a skillet over medium heat. Cook, breaking up with a spoon periodically, until browned (approximately 5 minutes). Let cool.
In a medium mixing bowl, sift together the coconut flour, cream of tarter, baking soda, and salt. Using the tines of a fork, cut the softened coconut oil into the dry ingredients until it’s crumbly. Briefly mix the remaining warmed (raw) eggs into the batter. Add the cooled sausage meat, then transfer the batter to a food processor. Whirl until the batter is broken down into a smooth enough batter to pipe out of a cake frosting tip. Add the diced scallions.
Grease a 6-cup popover mold with coconut oil, then press 2 tbsp of muffin batter into the bottom of each cup. Make a divot in the batter and press a chilled soft-boiled egg into each. Load a reusable pastry bag (fitted with a ¾” round tip) with the remaining batter. Pipe around and over the chilled, soft-boiled eggs in a circular motion. Bake in the preheated oven for 17 minutes. Remove, let cool for 15 minutes and enjoy.