Sourdough with Poached Egg, Bacon Jam, Confit tomatoes and Smoked Chili Hollandaise
I consider breakfast to be one of the sacred things of this world. I believe that it is an art to create the perfect breakfast. I am not talking about scrambled eggs on toast, even though that can be tricky as well. To be able to get just the right fluffiness and texture is the difference between something average and perfection. We recently featured the Bacon Jam burger from Hudsons, which was created by Yellow Papaya. Today’s killer breakfast features the wonderfully versatile bacon jam again. Besides using it on top your favourite burger, you can also spread it over a piece of toast for a light snack. A jar of bacon jam will not last more than a week.
Today’s breakfast has lots of layers, but is absolutely worth the effort. Most of the layers can easily be made in advance and this makes the preparation of this breakfast a breeze. For this recipe I am using ready-made sourdough, because there is no need to start preparing for this breakfast two weeks in advance. Making your own sourdough can be a tedious process, but still worth doing if you have the time. We will feature a sourdough recipe from scratch in the near future, but for this recipe I bought the 66% sourdough rye from Jason’s Bakery. If you live in the garden route area, Il de Pain has a legendary sourdough made by the bread master Markus Färbinger.
For the Confit Tomatoes:
500 g Italian Cherry Tomatoes
1 tbsp Olive Oil
sprig of thyme, finely chopped
spring of rosemary, finely chopped
1/2 tsp Salt
1/2 tsp Pepper
For the Bacon Jam:
200 g Streaky Bacon, cut into small blocks
1/2 red onion
1 tsp garlic, finely chopped
50 ml strong espresso
3 tbsp Maple syrup
1/2 cup brown sugar
1 tbsp apple cider vinegar
For the Smoked Chili Hollandaise:
2 egg yolks
1 tsp lemon juice
1 tsp smoked chili flakes
pinch of smoked salt
pinch of black pepper
100 g butter, hot melted
For the poached eggs:
8 whole eggs
1 tbsp vinegar
Sourdough Bread sliced and toasted.
Preheat your oven to 180 °C. Place cherry tomatoes in a bowl and toss with olive oil, salt & pepper and herbs. Spread the tomatoes out on a baking tray and place in the middle of the preheated oven. Roast in the oven for 25-30 minutes until the cherry tomatoes are dark red. Cool on the baking tray and remove when cooled and place in an airtight container with the left over olive oil drizzled over. Can be kept in the fridge for up to a week.
To make the bacon jam, place the bacon, garlic and herbs in a pan and fry until golden brown. Add the maple syrup, coffee and sugar and cook on a very low heat for 30 minutes with the lid on. Make sure to stir the mixture as it can burn to the pan. Cool the mixture and place in a blender and blend until a spread like consistency is reached. You will have to scrape the blender on the sides with a silicone spatula to push the mixture down and to achieve and even consistency. Once you have achieved the spread like consistency, place in a sterilized glass bottle and keep in the fridge for up to one month (It won’t last that long though)
To prepare the hollandaise, place your eggs, lemon juice, smoked chili and salt & pepper in a blender. With the lid on the blender open the top slightly and slowly add your hot butter while the blender is running until the mixture thickens. Alternatively you can add a little bit of butter to the eggs and place the lid on the blender, blend and stop and repeat until your mixture has thickened. Keep aside in the blender until the eggs are cooked.
To make poached eggs, heat water in a pot till boiling and reduce heat to slow boil. Add vinegar (this will hold the eggs together better) With a slotted spoon, stir the water so that a vortex forms in the middle and crack the egg in the middle. This will ensure you get a perfect poached egg every time. I usually use two pots simultaneously so the process doesn’t take so long. Cook each egg until the white is set. You still want the yolk runny. Remove from the water with a slotted spoon and place on a warm plate.
To assemble place two slices of toasted sourdough on a plate. Spread with bacon jam, top with the confit tomatoes and place and egg on each slice. Lastly top with the smoked chilli hollandaise. Garnish with optional spring onions.
Photography by: YSP
Styling by : Simone Kruger