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Posh Bacon and Eggs - Confit Egg Yolk - Candied Bacon - Homemade Brown Sauce

Introduction & method

I wanted to try making a Confit Egg Yolk, which then developed into a kind of deconstructed Bacon and Eggs. The bacon is candied and cooked sous vide, and I also made a version of Brown Sauce.

Posh Bacon and Eggs - Confit Egg Yolk - Candied Bacon - Homemade Brown Sauce Recipe

Candied Bacon

You need good thick slices of bacon or gammon for this, preferably with the fat removed - you can do it with fat on, but it will take at least 12 hours for it to render down. Place the bacon in a bowl or bag and add enough golden syrup (or maple syrup if you can afford it!) to generously coat it all over. Leave it to marinade in the fridge overnight.

Heat water in your sous vide setup to 64°C (147°F). Put the bacon into a vacuum-pack bag or Ziplock bag, expel the air and cook for at least 6 hours. When you are ready to plate up, sear the bacon in a very hot frying pan or skillet.

Confit Egg Yolk

Fill a small glass ramekin or foil tray with oil to just below the rim. Place it in your sous vide machine and let the oil heat up to 64°C (147°F). You'll probably need to stand the oil container on a small upturned glass or bowl. Be very careful not to get any water in the oil. Carefully separate your egg yolks and slide them into the oil. Cook for 45 minutes, although you can leave them in for a couple of hours if you want.

Homemade Brown Sauce

Peel and finely chop the onion. Sauté it in a little oil for five minutes - you want the onion to soften but not brown. Add the chopped tomatoes and the pitted and chopped dates. Let them cook for about 30 minutes, adding water if it looks to be too dry. Add the spices and the sweet and sour flavourings. Cook them for a few minutes and then taste the sauce - you want to achieve a nice balance between sweet and sour. When you are happy with the flavour, remove the star anise, put the mixture into a blender and whizz it until smooth. Return to the pan and cook rapidly until the sauce reduces to something like the consistency of ketchup. Cool it and use it.

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Ingredients & Info

 half a medium onion
 450 grams canned tomatoes
 100 grams dates
 1 tsp ground ginger
 1 tsp ground nutmeg
 1 tsp ground allspice
 1 star anise
 2 tbsp red wine vinegar
 1 tbsp tamarind paste
 2 tbsp dark muscovado sugar
 2 tbsp black treacle

US Customary/Imperial

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