Sous Vide Egg Yolk with Crispy Bacon Strips
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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
Set the Anova Sous Vide Precision Cooker to 143ºF (62ºC).
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.
A few minutes before the egg yolks are finished, fry the bacon slices until crisp. Drain on paper towels.
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.