Double-cooked eggs with tomatoes and bacon by Brett McGregor

, , ,
Double-cooked eggs with tomatoes and bacon by Brett McGregor
Print

Double-cooked eggs with tomatoes and bacon

  • Author: Brett McGregor
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Description

This is the all-time best way to ever eat an egg…. with a drizzle of truffle oil over the top they ooze coolness on a plate and bring conversation to the table. Simply a winner.
This is a great recipe for dads on Father’s Day of for Christmas brunch. You can pre-poach a few eggs the day before to save some time. Believe me, they are worth the effort.


Scale

Ingredients

  • 4 tomatoes, halved
  • Olive oil for drizzling (or truffle oil)
  • Salt and freshly ground pepper to taste
  • A little sugar
  • 2 sprigs fresh thyme, stalk removed, chopped
  • 5 fresh eggs
  • 1 litre cooking oil
  • 2 tbsp flour, seasoned
  • 1 cup panko breadcrumbs
  • 8 rashers streaky bacon or pancetta
  • 1 ciabatta loaf, sliced, grilled then buttered
  • 2 cups rocket, dressed with a little oil and lemon (optional)
  • 2 tbsp tomato chutney (optional)

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the tomatoes on a roasting tray and drizzle over a little olive oil. Season with salt, pepper and a sprinkle of sugar and thyme. Then place in the oven and roast until they just begin to lose their shape – around 20 minutes.
  3. Meanwhile, carefully poach 4 eggs until just cooked. Drain on a paper towel.
  4. Heat the oil in a deep fryer until a piece of bread dropped in turns golden within 20 seconds.
  5. Whisk the remaining egg in a bowl. Place the flour into another and the breadcrumbs in a third. Dip each poached egg in the flour to coat, then the beaten egg and then the breadcrumbs. Do this carefully as you do not want to break the yolk. Deep-fry the crumbed eggs until golden, but don’t overcook – the egg yolk should be runny.
  6. Heat a frying pan and add a little oil. When hot add the bacon or pancetta. Cook until crisp.
  7. I like to stack everything from the bread up to the egg to serve.
  8. A drizzle of truffle oil finishes these off deliciously.


Nutrition

  • Serving Size: 4