
Egg & Sloppy Bacon Sandwich
2d 1h
Super tasty, creamy, messy breakfast = the best hangover cure you ever had. Thank us later.
Add 500 ml of buttermilk to a container
Add 500 ml of whole milk
Cover with a lid and ferment for 24h at room temperature until solid part separates from the liquids
Add 8 g of fine salt. Mix to combine
Pour the mixture into a cheesecloth over a bowl
Hang for 24h in the fridge until it thickens
The fresh cheese is ready
Add 60 g of egg yolks to large bowl
Add 6 g of salt
Add 22 g of lemon juice
Whisk until emulsified
Add 225 g of vegetable oil in a thin stream while whisking until well emulsified. Mayonnaise is ready
Thinly slice ½ bunch of chives
Trim, peel and finely chop 1 large shallot
Add 100 g of fresh cheese to a bowl
Add 50 g of mayonnaise
Add sliced chives
Add finely chopped shallot
Mix until homogeneous
Add black pepper and salt to taste
Squeeze juice from ¼ lemon and mix to combine. Lemon & Cheese Mayonnaise is ready
Add 1 tbsp of vegetable oil to a pan on medium heat
Add 8 slices of organic bacon and cook for 5m until golden
Flip bacon slices and cook 5m until golden but still soft. Reserve
Fill pot with water and bring to boil
Add 4 eggs and cook for 7m. Remove and transfer to ice bath
Peel and quarter the eggs
Season with salt and black pepper to taste
Zest ½ lemon
Thickly slice ½ loaf of sourdough bread to make 2 sandwiches
Spread 2 tbsp of Lemon & Cheese Mayonnaise on bottom slice of bread
Add ½ of the sliced eggs
Add 4 slices of fried bacon
Spread ½ tbsp of Lemon and Cheese Mayonnaise on top slice of bread. It's ready
Eat with joy and a big smile on your face!
Yield 2 portions
Sourdough Bread
½ loafOrganic Bacon
8 slicesEgg
4Lemon
½Black Pepper
to tasteVegetable Oil
1 tbspSalt
to tasteWater
to boil
Fresh Cheese
Buttermilk
500 mlOrganic Whole Milk
500 mlFine Salt
8 g
Mayonnaise
Pasteurized Egg Yolk
60 gVegetable Oil
225 gLemon Juice
22 gSalt
6 g
Lemon & Cheese Mayonnaise
Chive
½ bunchLarge Shallot
1Lemon
1Black Pepper
to tasteSalt
to taste
Equipment
Cheesecloth
Whisk