Slow Poached Egg with Bacon Dust & Parmesan Foam Recipe

 
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Slow Poached Egg with Bacon Dust & Parmesan Foam
  • Chef: Marty Kindleysides
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

The dish has crispy bacon with eggs poached perfectly to your desire and creamy Parmesan foam.

Ingredients of Slow Poached Egg with Bacon Dust & Parmesan Foam

  • 4 romaine lettuce hearts
  • 15 gms bacon, finely diced
  • 1 egg
  • 1 Parmesan cheese
  • 1 1/4 still mineral water
  • 1/4 anchovy fillet
  • 2 gms soy lecithin
  • Salt to taste
  • White pepper, a pinch
  • 3 thinly sliced pieces of baguette, toasted golden brown
  • 6 garlic flowers
  • 3 gm micro green

How to Make Slow Poached Egg with Bacon Dust & Parmesan Foam

  • 1.For slow poached eggs:
  • 2.Place a spoon on the bottom of a pot and fill the pot with water, bring the water to 62 degrees Celsius.
  • 3.Place the egg on the spoon and poach it for 30 minutes.
  • 4.Use a temperature gauge to ensure the water does not go over or under temperature.
  • 5.If the temperature starts getting to high drop an ice cube into the water to bring it back down to 60 degrees Celsius.
  • 6.Drop the egg into ice cold water to cool down quickly.
  • 7.Crack the egg into a small dish carefully and soak the excess water with a paper towel.
  • 8.Place the egg into the middle of the dish and arrange the Romaine Hearts, Bacon, Toasted Baguette and micro greens around plate.
  • 9.Garnish with parmesan foam you have made last minute.
  • For Parmesan foam:
  • 1.Gently bring the parmesan, ¼ Anchovy Fillet and water to 80°C and allow too steep for at least 30 mins.
  • 2.Remove and strain the steeped liquid and add the soy lecithin to liquid.
  • 3.Season with salt and pepper to taste, but be aware that cheese and anchovy fillet is already quite salty.
  • 4.Whisk with stick blender and harvest the air that forms on the surface.
  • 5.Repeat this process as more air will continue to form.
  • 6.Use this to garnish the plate, when presenting to guests, nick the egg yolk with tip of very sharp knife, as too let the yolk start oozing out.
  • 7.This is a great dish to impress your friends for a Sunday brunch as a starter and even better served with a Peach Bellini.
  • 8.Note: Just multiply the recipe by the number of guest you have

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