Applewood Bacon And Poached Egg Recipe
sour dough / chipotle aioli / cotija cheese / cilantro
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Ingredients
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To assemble (bread & spread)
Protein & topping
Cheese, herbs & finish
Optional garnish
Method
To assemble (bread & spread)
- 1
Toast & butter
Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon unsalted butter on each slice of sourdough (total 2 tbs used for 4 slices). Place slices butter-side down in the skillet and toast until golden and crisp, about 2–3 minutes per side. Remove and keep warm.
- 2
Spread aioli
When the toasted sourdough is warm, spread 1.5 tbs chipotle aioli on each slice (6 tbs total evenly divided). Set aside on a serving board or plates.
Protein & topping
- 3
Cook bacon
Heat a large skillet over medium heat. Add the 8 slices of applewood-smoked bacon in a single layer (work in two batches if needed). Cook until the bacon is crisp and browned, about 3–5 minutes per side depending on thickness. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.
- 4
Poach eggs
Fill a medium saucepan with about 3–4 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 2 tsp white vinegar to the water — this helps the egg whites coagulate. Reduce heat so the surface is barely moving. Crack one egg into a small cup and gently slide it into the simmering water. Repeat with remaining eggs, spacing them apart. Poach for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg, gently blot on paper towel to remove excess water, and set aside on a warm plate.
Cheese, herbs & finish
- 5
Assemble each toast
Place two slices of cooked applewood bacon on each aioli-spread sourdough slice. Gently place one poached egg atop the bacon on each slice.
- 6
Finish & season
Crumble 1/4 oz cotija cheese over each assembled toast (total 1 oz). Sprinkle about 1/2 tablespoon chopped fresh cilantro over each (total 2 tbs). Season each with a light pinch of sea salt and a grind of black pepper (divide 1 tsp pepper and 1 tsp salt across 4 toasts). If using, dust with a light sprinkle of smoked paprika and serve with lime wedges on the side for a squeeze of brightness.