Bacon eggs

A very unusual variant of bacon and eggs and an incredible garnish or amuse-bouche!

Creation by Wouter van Laarhoven, Wynwood restaurant, Eindhoven, the Netherlands.

Bacon eggs

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smoked bacon



chicken stock



agar agar



quail eggs

Preparation method

  • Leave the bacon to infuse in the stock for four hours and then season with salt and pepper.
  • Pass through a cloth and add the agar agar.
  • Continue to cook for three minutes.
  • Fry the quail eggs and use a size 30 cutter to cut them out. Leave the cutter around the egg.
  • Leave the bacon stock with the agar agar to cool to around 50°C.
  • Carefully pour the stock onto the egg and leave to firm up.
  • Remove the cutter and place in the refrigerator.
  • The egg can be heated up again to 70°C.

Serving suggestions

  • As an amuse-bouche.
  • As a side dish with cold and hot starters.
  • As part of a main course, e.g. with a quail, oxheart cabbage, and potato dish.

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