This is an obvious dish but every time I make it, it ends up looking completely cliche so this is was more of a technique and plating exercise for me. I’ve plated this dish countless times and it always ends up looking like something from Denny’s but I think I’ve pulled it off today.

My cooking method for this dish is slightly unconventional due to the evolution that has taken place from making this dish so many times: for the bacon I pre-render the fat by boiling the strips in the pan and back the heat down as the water evaporates, this method crisps only the edges and leaves the bacon slightly chewy as you go towards a very tender center; the eggs are cooked in a mixture of olive oil and butter with a tilted pan over medium heat, the fat is constantly spooned between the yolks to cook through the whites - do this right and you’ll have almost fluffy whites with a slight crisp ring and runny yolks; the bread is a demi-baguette I fried using the leftover fat from the eggs on one side and then dry toasted on the crust side.

I finish with some clementines, freshly cracked black pepper and a pinch of cayenne on each yolk. All-in-all I think I’ve pulled off a modern plating of a classic breakfast, I’ve been struggling with presentation for this dish for so long but I think the path it’s lead me down has really perfected my technique in preparing this dish.

7 years ago

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