INGREDIENTS
2 cups extra virgin olive oil, heated in a pan to 130 F
4 farm fresh eggs
1/4 cup double smoked bacon, diced
2 sweet potatoes, peeled, diced and boiled in salted water until tenders
1/2 cup diced cabbage
Salt
Pepper
DIRECTIONS
Heat a medium saucepan over medium high heat, add bacon and slowly render until crispy. Add the cabbage and sweet potato. Meanwhile slip the eggs, one at a time into the olive oil and gently cook until both the yolk and white are set. With a fork crush the bacon, cabbage and sweet potato together and season with salt and pepper. With a slotted spoon, remove eggs one by one to a plate lined with a paper towel. Divide the sweet potato onto four plates and place one egg on each plate.
2 cups extra virgin olive oil, heated in a pan to 130 F
4 farm fresh eggs
1/4 cup double smoked bacon, diced
2 sweet potatoes, peeled, diced and boiled in salted water until tenders
1/2 cup diced cabbage
Salt
Pepper
DIRECTIONS
Heat a medium saucepan over medium high heat, add bacon and slowly render until crispy. Add the cabbage and sweet potato. Meanwhile slip the eggs, one at a time into the olive oil and gently cook until both the yolk and white are set. With a fork crush the bacon, cabbage and sweet potato together and season with salt and pepper. With a slotted spoon, remove eggs one by one to a plate lined with a paper towel. Divide the sweet potato onto four plates and place one egg on each plate.
