Bacon, Sous Vide Egg, Foie-Bacon Vinaigrette
Dissident Chef Plating a special Bacon & Egg Dish
Bacon Heart Attack Dinner, Course 2:
Fatted Calf Bacon Cup with Egg Sous Vide, Frisee, and Fois-Bacon Vinaigrette
The sous vide egg, cooked for 47 minutes at 47 C (116.6 F), has a marvelous soft and creamy texture, unlike any egg I’ve ever tasted. For texture and taste, the egg comes nearest to a custard, and the addition of a little fois gras-bacon vinaigrette over frisee transformed a simple breakfast staple into a little wonder. The egg sits inside a wrap of Fatted Calf bacon with a wicked crunch. The rough crunch vs. the silky custard, plus the greens and unique vinaigrette made this a crowd favorite.
Sous Vide Egg, Fatted Calf Bacon, Foie-Bacon Vinaigrette
Below is a shot of this dish prior to plating, which looks like a den of snakes. The bacon coils tightly, wound like an asp protecting its nest.
Bacon Heart Attack, course 2: Snakes of Bacon
Course 2 Pairing: Kung Fu Girl, Reisling
Light, softly crisp, and easygoing, I didn’t feel much of the Kung Fu Girl’s punch. Punching came later. Nicely balanced wine paired with our breakfast-at-dinnertime special of bacon & sous vide egg. The Kung Fu Girl wine comes from Columbia Valley, Washington.
Kung Fu Girl Reisling, Columbia Valley, WA
