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Bacon weave and egg breakfast pizza

Bacon weave and egg breakfast pizza

Bacon weave and egg breakfast pizza

Recipe By: Clement Pedro

Ingredients
Bacon weave baskets
250g - 300g streaky bacon
500g puff pastry
1T white vinegar, of any kind
6 Nulaid eggs

For the hollandaise
1 egg yolk

1T dijon mustard
1 lemon, juiced
Salt and freshly ground black pepper to taste
3/4 cup butter, melted and still warm
Rocket to garnish

Method
Create a weaved effect with the bacon, by overlapping then underlapping streaks of bacon, the final result should look like a woven sheet. Cut a sheet of puff pastry of the same dimensions and place on a piece of baking paper placed over a baking sheet tray.

Place in an oven preheated to 200C. Allow the pastry to rise and the bacon to cook until golden and slightly crisp.
While the pastry and bacon are cooking poach: Bring a saucepan of water to a gentle simmer. Ensure that the water isn’t too deep, about 5cm up the side of the saucepan will do.
Crack the egg into a small cup, then gently pour into the water. Using a slotted spoon pull the water towards the egg, shaping it into a perfectly shaped poached egg. For the hollandaise: Add egg yolk to the bottom of a beaker along with the dijon, lemon juice, salt and pepper. Begin blending with a hand blender to combine before slowly pouring in the butter. The mixture will begin thicken as you add more melted butter. To thin it out simply add water before tasting for seasoning.
Top the bacon and puff pastry with the poached egg, hollandaise and wild rocket. Top with extra black pepper and serve.

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