Eggs baconnaise
Photographs By Craig Fraser
Ingredients
2 small aubergines, grated on the large grain
300g melted butter
250g streaky bacon
12 eggs
1 lemon
1 tbsp strong dijon mustard
salt and pepper
vinegar
A firm favourite with The Real Meal Revolution, this is the Banting man’s version of Egg’s Benedict but better. Instead of using butter for the hollandaise, you use the fat from frying the bacon. Whoever thought of using bacon fat to make mayonnaise should be knighted. As you embark on Banting, you might find yourself shedding a tear or two for all the bacon fat you˜ve drained onto paper towel over the years. This recipe is perfect for a special occasion or perhaps a good ˘healing˙ meal on a morning after a night before because it takes slightly longer than a quick flash in the pan and the methods are slightly more complex. You will need time.
Cooking Instructions
- Soak the aubergine in 1 tbsp salt and leave to drain for 30 minutes before ringing aubergine out and shaping it into large cakes.
- In a heavy-based saucepan, fry the aubergine cakes on a low heat with 100g of butter for about 30 minutes, turning carefully now and then.
- Place a small pot of water on the stovetop. Give it a splash of vinegar and bring to a boil.
- Fry your bacon rashers on a medium heat (so the fat doesn’t burn) in the remaining 200g of butter until crispy. Remove from the heat, draining the excess fat back into the pan.
- Separate four eggs and place the yolks, lemon juice and mustard in a heat-proof bowl on top of the boiling vinegar and water (this is called a double boiler). Whisk vigorously until it becomes light and fluffy.
- While whisking continuously, slowly pour the melted butter and bacon fat into the egg mixture. Be careful not to pour it in too fast as the mixture will split. Once you have poured in all of the butter and bacon fat and it has emulsified, your Baconnaise is ready and can be seasoned and set aside.
- Reduce the water temperature to a light simmer. Swirl the water to create a medium-strength circular current. Break the remaining eggs into a small bowl and tip them, one by one, into the heart of the “whirl pool”. Allow them to poach for about three or four minutes or until soft.
- When they˜re cooked, use a slotted spoon to remove the eggs from the water and dab them with a dry cloth or paper towel before serving.
- By this time, the rostis should be nice and crispy. Remove them from the pan and dab them on paper towel.
- Place a rosti on each plate, top each one with bacon, then two eggs and finally, the baconnaise.
Note: A tip for the best poached eggs – use the freshest you can find, they hold their shape the best.
A tip for making baconnaise or hollandaise – if the mixture gets too thick, add a few drops of hot water.
If it starts splitting, do the same and keep whisking. If it splits completely, start again with the lemon, egg yolk and mustard and use the split sauce as the butter in the first round – pouring it in slowly.
About the Author
Sally-Ann spent most of her life sick with chronic asthma, sinusitis and panic disorder, undergoing many sinus operations and spending 13 long years suffering from panic disorder and agoraphobia. Thanks to an adjustment in her diet, she regained her health and qualified as a nutritional therapist (Post Graduate Diploma in Clinical Nutrition, Australia). Having found that food and supplements could dramatically change her life, providing the quality of life she’d always dreamed of, she decided to study so that she could help others experience the same results. Her story is relayed in her bestselling book Let Food Be Your Medicine – an easy to understand guide to healthy living.
More About The AuthorWell-known chef Jonno Proudfoot trained and worked in a five-times rated Top 10 restaurant and spent time at a variety of food and wine establishments before finding his passion in Paleo and LCHF (low carb/high fat) cookery. He is co-author of the wildly successful book The Real Meal Revolution. Since the birth of his interest in performance food and nutrition, he has co-hosted 52 episodes of the award-winning children’s cooking show What’s Your Flava on SABC3. Furthermore, he has appeared as guest chef to cook without carbs on the breakfast show Expresso (SABC3) on numerous occasions.
More About The AuthorThe renowned South African adventurer David Grier is not someone to rest on his laurels. He has run the length of the Great Wall of China, run a smile round the coastline of South Africa, paddled from Mozambique to Madagascar and then run the length of that island. He went on to run the length of Great Britain, run across Cuba and, in this book, traversed India. He does all this for the charity Cipla Miles for Smiles, which performs life-changing surgery on kids with cleft palates. A former chef, Grier also co-authored The Real Meal Revolution, a bestselling, record-breaking book that endorses low-carb, high-fat eating – an approach he uses to fuel his endurance running.
David is a trustee and ambassador for the ‘ Cipla Miles for Smiles Foundation’, raising funds through adventure for Operation Smile, South Africa, who perform corrective surgery on children born with cleft lips and palates.
More About The AuthorProfessor Emer. Tim Noakes is a highly respected South African professor of exercise and sports science at the University of Cape Town. He has run more than 70 marathons and ultra-marathons and in this field he is the author of the books The Lore of Running, Challenging Beliefs and Waterlogged. Moving on, Tim entered the dietary sphere, challenging the science behind obesity, coronary heart disease and heart attacks with the groundbreaking book The Real Meal Revolution. Tim has now dedicated his life to opening people’s eyes to the myth of low fat eating and the nutritional and environmental crisis it has created. In this book, Tim unleashes the science behind the research and studies into the benefits of the low carb/high fat (LCHF) lifestyle. The book has been a phenomenal success, with 200 000 copies sold to date and still counting.
More About The Author
