Simple ingredients transformed into something special for my spin on the tastiest eggs. I'm using a gastrique to add flavour - it's a simple mix of brown sugar and red wine vinegar which is then reduced to a syrup-like glaze. It's used to coat crispy bacon, this combined with silky soft eggs makes a delicious meal.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
brown sugar 100 g
red wine vinegar 100 g
fresh chives ½ (chopped)
Finnebrogue smoked back bacon 4
egg 8 (beaten)
unsalted butter 100 g
sourdough 4 (toasted)
Method
Preheat the oven
Preheat the oven to 200°C/180°C fan.
Make the gastrique
To make the gastrique: in a small saucepan, combine the brown sugar, red wine vinegar, 25ml water per serving (so if you're cooking for 4, you'll need 100ml) and a pinch of salt. Place the saucepan on a medium high heat, bring to a boil and reduce until a syrup-like consistency.
Cook the bacon
Once the oven is hot, place the bacon slices on a baking tray. Bake for 8-10 minutes until crispy and golden brown.
Once the bacon is cooked, take it out of the oven and brush with the gastrique.
Cook the eggs
To cook the eggs: beat the eggs in a small bowl, season to taste with salt. Heat ¾ of the butter in a non-stick frying pan over a medium heat. Add the eggs and scramble gently to your liking.
Assemble the dish
Toast the sourdough bread. Butter the toast.
Plate up - load the sourdough with the silky eggs, top with crispy glazed bacon and finish with a sprinkling of chives. Enjoy.
