Paul Ainsworth Instagram – @HexClad_uk challenged me to level up one of my all-time favourite recipes, Eggs Benedict, so here’s my twist, with homemade crumpets, port glazed bacon, bacon-infused béarnaise, poached eggs and tarragon. #nevermadeitbefore 👊🏾🔥
Ingredients you need
Bacon
2 litres water
500 g piece smoked cured bacon belly (reserve trim for later)
1 onion Cut into ¼
1 leek cut into ¼
1 carrot cut in ½
3 celery stick cut in ¼
4 sprigs thyme
3 cloves garlic
2 cinnamon stick
2 star anise
10 black pepper corns
Bacon glaze
½ tbsp ground cinnamon
½ tbsp coriander seeds
2 star anise
1 tbsp vegetable oil
20 g port
20 g honey
20 g rice wine vinegar
Crumpets
150 g strong plain flour
½ tsp salt
½ tsp sugar
200 g water
2 tsp fresh yeast
1 tsp baking powder
3 tbsp vegetable oil
100g Bay tree spiced tomato and onion seed relish
Bacon Béarnaise sauce
100 g smoked streaky bacon, finely chopped
300 g unsalted butter, roughly diced
2 egg yolks
10 g white wine vinegar
1 tbsp warm water
1 tbsp Dijon mustard
3 g tarragon chopped fine
5 g chervil chopped fine
5 g chives chopped fine
Poached eggs
Water
2 tbsp malt vinegar
4 medium or large freshly laid eggs
Seasalt
Cracked black pepper. | Posted on 25/Jan/2024 18:35:22
