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Fried Poached Egg with Vegetables, Bacon, and Béarnaise Sauce
Category: Main Dishes
Serves: 4

Ingredients

Instructions

1. Prepare the Béarnaise Sauce

• Start by peeling and slicing the shallot into wedges.
• In a small saucepan, combine water, white wine vinegar, and dry white wine. Add the shallots to the pot and bring to a boil. Let the mixture simmer for a couple of minutes, then strain the liquid into a jug.
• Fill a larger pot with water for a double-boiler and bring it to a near-boil.
• In a large bowl suitable for the double-boiler, crack the eggs and begin whisking. Gradually add the hot liquid you just prepared. Continue whisking until the mixture becomes frothy.
• Place the bowl over the pot of simmering water and whisk vigorously while slowly drizzling in the clarified butter until the sauce thickens and becomes smooth.
• Season the sauce with a pinch of salt and set aside.

2. Prepare the Vegetables and Bacon

• In a skillet, add a drizzle of oil and sauté the green beans over medium heat. Season with salt and pepper to taste. Cook until the beans are tender but still crisp. Set aside.
• Cut the bacon into thin slices about 1.5mm thick. Fry the bacon slices in a pan until they are golden and crispy. Once done, transfer them to a plate lined with paper towels to drain excess oil.

3. Fry the Poached Eggs

• Fill a separate large pan with water and add 1 tablespoon of white wine vinegar. Heat the water until it just begins to simmer.
• Using a spoon, stir the water to create a whirlpool effect. Carefully crack one egg into the swirling water and let it poach for about 2 minutes, making sure not to stir or disturb the egg too much.
• Remove the poached egg with a slotted spoon and set it on a plate. Repeat the process for the remaining eggs, ensuring they are not too hot when handled.

4. Breading and Frying the Eggs

• Crack an egg into a bowl. Gently dip each poached egg into the egg mixture, making sure to coat it completely.
• Then, roll the egg in bread crumbs, ensuring it is fully covered.
• Heat sunflower oil in a frying pan to 190°C (375°F). Test the temperature with a kitchen thermometer to ensure it’s perfect for frying.
• Fry each egg one at a time in the hot oil for just a few moments, or until the exterior turns golden brown and crispy. Quickly remove the eggs and drain them on paper towels.

5. Plating the Dish

• To serve, arrange the crispy poached eggs on a plate. On either side of the eggs, place the sautéed green beans and crispy bacon.
• Generously drizzle the creamy Béarnaise sauce over the eggs and garnish with additional black pepper or herbs of your choice, if desired.
• Serve immediately while the eggs are still warm, enjoying this deliciously rich and savory dish.

This Fried Poached Egg with Vegetables, Bacon, and Béarnaise Sauce makes for a luxurious yet satisfying meal, perfect for brunch or dinner. Each bite combines the creamy egg yolk, crispy bacon, tender beans, and velvety sauce for a truly indulgent experience.