Sous Vide Candied Bacon Sandwich with Poached Egg
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 2
4 large eggs
6 slices bacon
1/4 cup light brown sugar
4 slices sandwich bread
1 tablespoon unsalted butter, at room temperature
2 deli cheese, such as cheddar or Swiss
Salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 144ºF (62ºC).
Using a slotted spoon, carefully place the eggs in the water bath. Set the timer for 1 hour.
While the eggs are cooking, prepare the bacon. Heat the oven to 400ºF. Line a baking sheet with aluminum foil.
Place the bacon on the prepared baking sheet and sprinkle with brown sugar. Bake until bacon crisps and sugar caramelizes, 12 to 15 minutes. Watch the bacon carefully; it burns easily. Transfer to a plate.
Prepare the sandwiches: Butter one side of two slices of bread. Top the butter with 1 slice cheese and 3 slices candied bacon. Top with a second slice of bread.
Grill the sandwiches in a nonstick skillet over medium heat or in a waffle iron until the cheese is melted and the exterior is golden brown, 5 to 7 minutes. Cut the sandwiches in half.
When the timer goes off, carefully remove the eggs from the water bath. Carefully crack the shells and slide the eggs out of the shell. Place one egg on each sandwich half. Season egg with salt and pepper. Serve.