Bacon and Eggs recipe by Daniel Clifford

Ingredients

Bacon Tuile:
300g smoked bacon, sliced
100g fondant
100g glucose
2g super neutrose
To Finish:
4 small hen’s egg yolks
8 bacon tuile discs

Method

Bacon Tuile:
Slice the smoked bacon very thinly on a meat slicer. Place 20 slices between two sheets of parchment paper. Bake at 160°c for 12 minutes or until crisp and golden. Remove the bacon and lay on kitchen paper to drain off the fat. Change the paper twice. Finally, chop the bacon with a knife until you have a fine powder.
Put the fondant and glucose in a pan and heat until the mixture reaches 160°c. Then add the bacon powder and super neutrose. Mix well, remove from the heat and pour onto a Silpat mat. Leave to cool completely. Blend in a thermomix until you have a very fine powder. Sieve the powder onto a Silpat mat in a fine layer. Bake at 160°c in the oven until completely melted. Then remove and cut out with a 6cm round cutter.
To Finish:
Place four bacon discs on a tray and gently put the egg yolks on top of them in the centre. Then gently place four bacon discs on top of the egg yolks. Place the tray under the grill until the top disc melts over the yolk. Flip them over and grill the other side. Serve straight away.

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