Clouded eggs with bacon topping
Ingredients
• 4 eggs
• 3 slices of bacon (for the topping)
• 1–2 spring onions
• some olive oil
• Salt, pepper and paprika powder
(optional chili flakes)
The taste
preparation
Prepare the grill for indirect grilling and heat to approx. 200 °C. Separate the eggs, taking care not to damage the yolks. Beat the egg whites until they form egg whites and season with 2 to 3 pinches of salt. Fry the bacon on a cast iron plate or a grill until crispy. Moisten a piece of baking paper with a little olive oil. Place the egg whites on top in portions to form small clouds and press a small depression into the middle with a spoon. This is where the egg yolk will go later. Grill the clouds indirectly for approx. 3 to 4 minutes. Now place an egg yolk in the middle of each cloud and cook for a further 2 minutes. In the meantime, add the toasted bacon and
Chop the spring onions into small pieces. Arrange the cloud eggs on a plate, season with a little salt and pepper and paprika (chilli flakes optional) and sprinkle the chopped spring onions and bacon on top. Potato salad or just bread are good side dishes.
FIRE&FOOD Issue 1-2020
