single serving – recipe adapted from TCB/escoffier
1 egg yolk
2-3 tablespoons of butter (depending on your taste), cut into small chunks
1 tablespoon water
1 squeeze of lemon
cayenne and salt to taste
hot water to thin as needed
Get a very small pan. Smaller than this one –
Put the water, lemon juice, egg yolk, butter, and tablespoon of water in pan.
Turn the pan to medium flame and whisk, whisk, whisk. Once the butter has melted and the sauce is thickened take off heat. If it is too thick, thin with hot water. Add cayenne and salt to taste.
Set aside in a warm place.
1 slice of bread (I used a beer burger bun)
2 slices of bacon
salt and pepper to taste
Put bacon in another small pan and place, cold, on the burner and turn the burner to medium. Meanwhile, toast bread in toaster/toaster oven/under the broiler/over a campfire/whatever.
Once bacon is crispy, lay on bread. The toast will soak up the extra bacon grease that would normally drain on paper towels making the whole thing more delicious.
I like poached eggs, but that’s just another pot. I already got a pan out. Imma use that. If you like eggs fried in bacon fat, simply turn the flame down on your pan to as low as it will go, wait 60 seconds and fry them in there. If you prefer them fried in butter as I do, just wipe the bacon fat out after turning down the flame, wait 30 seconds, add enough butter to coat the pan, fry egg.
(To fry an egg simply crack egg directly in pan, wait until the inner whites have just set. For over easy, flip with a spatula or using the sides of the pan, and cook 30 more seconds. If you’re French, you don’t want any color on the egg. If you’re American, brown is the new white).
Lay egg on bacon-ed toast. Douse with hollandaise.