Eggs And Bacon Recipe

Caramelize the Onions

Heat a skillet over medium heat, add a small amount of oil, and add the sliced onion. Cook slowly, stirring occasionally, until the onion is golden brown and caramelized, about 20 minutes.

Cook the Bacon

In another skillet, cook the applewood smoked bacon over medium heat until crispy. Remove and drain on paper towels.

Prepare the Chablis Beurre Blanc

In a saucepan, combine Chablis wine and a pinch of salt, and reduce over medium heat until about a quarter of the liquid remains. Lower the heat and whisk in the unsalted butter until emulsified. Set aside.

Make Jalapeno Tomato Cream

Finely chop the jalapeno and tomatoes. In a small bowl, mix together with heavy cream, and season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

Toast the Sourdough

Toast the San Francisco sourdough bread slices until golden brown.

Assemble the Dish

On each toasted sourdough slice, layer the caramelized onions, crispy bacon, and a poached egg. Drizzle with Chablis beurre blanc and top with jalapeno tomato cream. Season with additional salt and pepper if desired.