Bacon Filet and Egg
Course:
Breakfast, Brunch
Ingredients
For Chipotle Hollandaise
- 2 ½ oz Egg yolks, pasteurized
- ½ pound Butter, lighted salted, soft
- 2 Tbl. Lemon juice, pasteurized
- ½ tsp. Tabasco sauce
- ¼ tsp. White pepper
- ¼ tsp. Cayenne Pepper
- ¼ tsp. Worcestershire sauce
- 2 Tbl. Chipotle, canned and pureed
- 1 Tbl. Cilantro, chopped
For Bacon Filet and Egg
- 2 each 5 oz. filets
- 2 pc. Applewood smoked bacon
- Chipotle hollandaise (recipe above)
- 1-2 poached eggs
- Salt and Pepper as needed
- Sliced green onion
- Cajun seasoning or chili powder to dust plate
DIRECTIONS:
For Chipotle Hollandaise
- Place the eggs into a mixing bowl, then place over a pot of boiling water. Whip the eggs vigorously with a wire whip until smooth and thick and 145 degrees F.
- Slowly add the softened butter into the whipped eggs, whisking as the butter is added. Continue until all butter is added.
- Add lemon juice, Tabasco sauce, white pepper, cayenne pepper and Worcestershire, and blend in well to the eggs.
- Fold in the chipotle puree and cilantro.
For Bacon Filet and Egg
- Portion steaks, par-bake Applewood smoked bacon, wrap both filets and secure with a wooden skewer.
- Pre-prep Chipotle hollandaise and have a double boiler ready on the stove to make the sauce.
- Poach eggs in a 190-degree water bath till over easy (approximately 2 min)
- Season steaks with Kosher salt and course ground pepper and grill or pan sear steaks to desired temp (MR is my recommendation)
- Try to crisp up the bacon before removing from the heat, then let rest while you warm the egg and add slightly mix the sauce to drizzle over the top.
- Garnish with sliced green onion and a light Cajun dust on the plate.