Bacon & Eggs

Bacon Consommé

1. Caramelise pancetta in olive oil. Strain. Caramelise vegetables, add tomatoes, cooked pancetta and herbs. Deglaze with Brandy. Slowly add chicken stock. Bring to the boil and simmer for 45min. Pass through muslin and allow to cool. Whisk egg whites and whisk into stock. Bring to the boil whisking constantly. Simmer for 20 min and carefully strain through muslin. Reduce consommé by half.

Poached eggs

1. Bring a pot of water to 63˚C using a digital thermometer. Place 6 whole eggs (4 to serve, 2 for backup in case of breakage). Simmer for 2 hours at constant 63˚C.

To Serve

1. It is important to realise that the egg still has the consistency of a raw egg, and shelling can prove to be a bit of a challenge. Carefully shell the egg over and place into a soup bowl. Spoon over some hot consommé and garnish with chopped parsley tomato and wild puffed rice.