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Fried Poached Egg with Vegetables, Bacon, and Bearnaise Sauce

17/11/2023

The fried poached egg is a delicious variant of the classic poached egg, and when accompanied by crispy vegetables, tasty bacon, and the classic Bearnaise sauce, it becomes a rich and flavorful dish. Here is the recipe:

Ingredients

  • 4 very fresh eggs
  • White wine vinegar (for the poached egg water)
  • 100 g of sliced bacon
  • Selection of seasonal vegetables (for example, asparagus, zucchini, carrots)
  • Extra virgin olive oil
  • Salt and pepper

For the Bearnaise sauce:

  • 3 egg yolks
  • 250 g of clarified butter
  • 1 shallot
  • 2 tablespoons of white wine vinegar
  • 2 tablespoons of white wine
  • 1 tablespoon of chopped tarragon
  • Salt and pepper

Preparation

  1. Prepare the Bearnaise sauce: reduce the chopped shallot with vinegar and wine to about one tablespoon of liquid. Strain and allow to cool.
  2. In a double boiler, whisk the egg yolks with the reduction, then slowly start adding the clarified butter, continuing to whisk until you achieve the desired consistency. Season with tarragon, salt, and pepper.
  3. Cook the selected vegetables (you can grill them, sauté them in a pan with a little oil, or even steam them for a lighter variant).
  4. In a pan, cook the bacon until it becomes crispy. Set it aside on paper towels.
  5. For the fried poached eggs, bring a pot of water with a splash of vinegar to a boil. Crack an egg into a small bowl, and when the water is boiling, create a whirlpool with a spoon and pour the egg into the center. Cook for 2-3 minutes, then remove it with a slotted spoon and let it drain on paper towels. Repeat for each egg.
  6. Heat plenty of oil in a pan and gently fry each poached egg for a few seconds, until golden on the outside.
  7. Assemble the dish by placing the vegetables on the bottom, then the fried eggs, and complete with the crispy bacon.
  8. Drizzle with the Bearnaise sauce and serve immediately.

Fun Fact

Bearnaise sauce is a warm emulsion of French origin, a classic in international cuisine. Its name derives from Béarn, the region of origin of Henry IV, King of France. Its preparation requires patience and attention to avoid having the sauce curdle, that is, separate. A trick to fix it if this happens is to add a few drops of cold water and whisk the sauce vigorously.