Sous Vide Egg Yolk with Crispy Bacon Strips


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Give this a go instead of bacon and eggs. The yolk is thicker after being cooked sous vide at 62C for an hour, which makes it ideal for smearing crispy bacon strips and crisp breads into. You may want to prepare an extra egg yolk if one breaks.
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Ingredients for 2

  • 4 large egg yolks

  • 2 slices British-style bacon rashers, cut into 1/2-inch by 3-inch slices

  • 4 slices crisp toasted bread


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 143ºF (62ºC).

  • Step 2

    Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.

  • Step 3

    A few minutes before the egg yolks are finished, fry the bacon slices until crisp. Drain on paper towels.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags and place one on each piece of toast. Top with the bacon. Serve.

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143.6 F / 62 C Recipe Temp
Recipe Time
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