Not too long ago here I made some more bacon, just like before, except this time I pureed 3 whole jalapenos into the cure. It did have a little heat but it still needs more.
After slicing it all up I took the thick end slices, cut them in half and sealed them up for a sous vide bath. (I sure am enjoying my new toy).
I placed both bags into my sous vide setup and let them roll for about 3 hours at 145°. I pulled the bacon out and seared it in a very hot pan for just a minute or so to get some carmelization. It may have been a touch long for the eggs. They were very thick but still a bit runny. I toasted my asiago roll and tossed my fresh greens with a nice vinaigrette of apple cider vinegar, extra virgin olive oil and a little red curry paste. I topped that with a good amount of feta cheese, the bacon slabs and then the egg yolks.
I topped the sandwich and pressed it a bit to pop the yolks. Glorious! Tender and crispy bacon, the rich egg yolks, salty cheese and the greens with a touch of acidity to cut through all the delicious fattiness. Definitely one of my better sandwiches but stay away if you are on a diet! Hope ya drooled a little and thanks for stopping by. 😛