I absolutely love this recipe. It's something I threw together at home, and is incredibly easy but so fantastic. It's got the salty, sweet, crunchy and the creamy richness of the sous vide poached egg. The richness just adds this amazing aspect to the dish that will have you coming back for more and since this is so easy to do, that won't be a problem!
- 4 eggs (or as many as you'd like to make)
- 6 slices of bacon
- 4 pieces of bread (I used honey wheat)
- Room temperature butter
- 2 slices of your favorite cheese
- Around 1/4 c of brown sugar
- Dash of black pepper
Start off by setting your Anova to 144 degrees. If you want a more firm egg you can increase the temperature up by a degree or two. I feel 144 is the perfect poached egg temperature. Once your Anova reaches 144 degrees, you can set your eggs into the water (shell and all) and set your timer for 1 hour.
While your eggs are cooking, set your oven to 400 degrees and line a cookie sheet with foil. Lay out your bacon slices and top with brown sugar and pepper.
Put your bacon in the oven for 12-15 minutes until the bacon starts to firm and the sugar caramelizes. Make sure to watch your bacon so that it doesn't burn. Once your bacon is cooked, butter one side of your bread and top it with a slice of your favorite cheese and 3 slices of your candied bacon. Then you can either cook your sandwich on the stove top, or my preferred method, use a waffle iron.
Cook your sandwich so it's caramelized on both sides, then cut in half once it's finished cooking. Once your eggs have cooked for an hour you're ready to crack your eggs and pour your poached egg onto each sandwich half. Garnish with parsley.