Egg and ba­con sauce on toast

Landscape (UK) - - In The Kichen -

Serves 2 2 eggs and 4 yolks 4 rash­ers smoked streaky ba­con 2 slices of bread 100g but­ter, plus ex­tra to spread zest and juice of 1 lemon black pep­per

In a small saucepan, melt 1 tbsp of the but­ter un­til a liq­uid. When siz­zling, add the ba­con and fry for 6 mins, turn­ing over once, half­way through, un­til cooked and browned. Remove 2 rash­ers of ba­con and chop finely, then set aside. Add the re­main­ing but­ter to the pan and melt un­til a liq­uid. Al­low to cool, then blend un­til smooth (de­pend­ing on the type of blender be­ing used, it may be nec­es­sary to cut the ba­con into smaller pieces for blend­ing). Place the egg yolks into a jug and whisk with an elec­tric hand whisk for 3 mins un­til thick and creamy. Slowly whisk the but­ter and ba­con mix­ture into the yolks, then whisk for 1 min un­til thick. Add the lemon juice to the mix and whisk again. Pre­heat the grill, then toast the slices of bread on each side. But­ter and halve each, then di­vide be­tween two plates. Bring a pan of wa­ter to the boil, then crack in two eggs. Cover with a lid and turn the heat down un­til the wa­ter is sim­mer­ing. Sim­mer for 3 mins, then remove each egg with a slot­ted spoon and place one on each slice of toast. Pour the sauce over the poached eggs and sprin­kle with the re­served ba­con, lemon zest and black pep­per.

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