Confit egg with bacon jam on black salsify

Bacon and egg – that’s a typical weekend breakfast in our household. Bacon and egg deluxe – that’s what this dish is. And a sensational way to kick off your Saturday. Enjoy!

Start with the bacon jam, as it will need to slow cook. Fry finely chopped bacon, yellow onion and garlic. Remove any excess fat and season with Worcestershire sauce, black aceto balsamico, honey and chili. Add some water and simmer on low heat for at least three hours.

For the mash, steam peeled and chopped black salsify until tender. Mash and taste with herbal salt and butter.

For the confit egg, separate the egg yolks from the whites. Place the yolks in muffin tins filled with olive oil halfway. Bake for 55 minutes at 65°C in a fan assisted oven.

Assemble by sprinkling bacon jam on a generous dollop of salsify mash. Create a cavity in the middle for the yolk. Carefully remove the olive oil before letting the yolk slide onto the mash. Season with fleur de sel and decorate with cress.

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