Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine
Give this a go instead of bacon and eggs. The yolk is thicker after being cooked sous vide at 62C for an hour, which makes it ideal for smearing crispy bacon strips and crisp breads into. You may want to prepare an extra egg yolk if one breaks.
Ingredients for 2
- 4 large egg yolks
- 2 slices British-style bacon rashers, cut into 1/2-inch by 3-inch slices
- 4 slices crisp toasted bread
Directions
- Step 1Set the BioloMix Sous Vide Precision Cooker to 143ºF (62ºC).
- Step 2Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.
- Step 3A few minutes before the egg yolks are finished, fry the bacon slices until crisp. Drain on paper towels.
- Finishing Steps
- Step 0When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags and place one on each piece of toast. Top with the bacon. Serve.
