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Poached Eggs and Oven-Roasted Bacon with Béarnaise Aioli and Frisée

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Poached Eggs and Oven-Roasted Bacon with Béarnaise Aioli and Frisée
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Prep Time 45 minutes
Servings
6-8 servings
Ingredients
For the bacon:
  • 1 pound thick-cut bacon
  • maple syrup
For the béarnaise aioli:
  • 1/4 cup champagne vinegar
  • 1 tablespoon shallot minced
  • 4 leaves sprigs of tarragon roughly chopped and stems reserved
  • 3/4 cup unsalted butter
  • 1/4 cup mayonnaise
  • 1 lemon juiced
  • 1 teaspoon hot sauce such as Tabasco®
  • 2 teaspoons kosher salt
  • 1/4 teaspoon White pepper
For the poached eggs:
  • 2 tablespoons extra virgin olive oil
  • 8 large eggs
  • 1 tablespoon kosher salt
To serve:
  • 1 head frisée leaves washed and separated
  • salt and pepper to taste
  • Crusty bread sliced
Prep Time 45 minutes
Servings
6-8 servings
Ingredients
For the bacon:
  • 1 pound thick-cut bacon
  • maple syrup
For the béarnaise aioli:
  • 1/4 cup champagne vinegar
  • 1 tablespoon shallot minced
  • 4 leaves sprigs of tarragon roughly chopped and stems reserved
  • 3/4 cup unsalted butter
  • 1/4 cup mayonnaise
  • 1 lemon juiced
  • 1 teaspoon hot sauce such as Tabasco®
  • 2 teaspoons kosher salt
  • 1/4 teaspoon White pepper
For the poached eggs:
  • 2 tablespoons extra virgin olive oil
  • 8 large eggs
  • 1 tablespoon kosher salt
To serve:
  • 1 head frisée leaves washed and separated
  • salt and pepper to taste
  • Crusty bread sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the bacon, preheat oven to 350 degrees F.
  2. On large baking sheet lined with parchment paper, arrange bacon strips and drizzle with maple syrup.
  3. Roast bacon until crisp and golden brown, 15–20 minutes. Transfer bacon to paper towel-lined platter until ready to serve.
  4. For the béarnaise aioli, combine vinegar, shallot and tarragon stems in medium saucepan and bring to boil. Reduce liquid by half, strain solids and reserve liquid.
  5. Fill large mixing bowl with ice water; set aside.
  6. In small saucepan over medium-low heat, cook butter until golden brown. Immediately transfer saucepan to ice water bath and skim off any impurities from the butter with small slotted spoon.
  7. Transfer melted butter to medium mixing bowl. Gently whisk in mayonnaise, lemon juice, hot sauce, salt, white pepper and reserved vinegar mixture. Stir in chopped tarragon leaves and store in airtight container in refrigerator until ready to serve.
  8. For the poached eggs, fill another large mixing bowl with ice water; set aside.
  9. Cut eight 12-inch squares of plastic wrap.
  10. Line coffee mug or small bowl with one plastic wrap square and drizzle with olive oil. Crack one egg into center of greased plastic wrap and lightly season with salt. Securely tie ends of plastic wrap square to create a pouch. Repeat for each egg.
  11. In large saucepan filled halfway with water, add egg pouches, cover and bring to boil. Set timer for 7 minutes. Reduce heat and simmer until egg whites are just firm.
  12. Transfer egg pouches to ice water bath. Remove eggs from plastic wrap when ready to serve.
  13. On serving platter, arrange cooked bacon topped with frisée leaves, poached eggs and dollops of béarnaise aioli. Season with salt and pepper to taste and serve with crusty bread.
Recipe Notes

Roasted bacon, béarnaise aioli and poached eggs can be made up to 2 days ahead and stored in separate airtight containers in the refrigerator.

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