How cute are these mini eggs Benedict for a fun weekend brekkie? Make a big batch of bacon salt, keep it in your fridge and use it to deliciously season your meals all week long.
SERVES 4-6 // COOKING TIME 40 min
INGREDIENTS
For the bacon salt
200 g lean bacon
2 cups coarse salt
Oil, for shallow-frying
12 quail eggs
For the hollandaise
½ cup mayonnaise
2 tbsp cream
½ tsp cayenne pepper
½ tsp black pepper
1 tbsp vinegar
1 baguette, sliced and toasted
Fresh baby spinach
METHOD
For the bacon salt
1. Preheat oven to 200ºC.
2. Spread the bacon out in a single layer on a baking tray lined with foil. Bake for 10–15 minutes until crispy and all the moisture is removed. Pour off the bacon grease as needed so the bacon remains completely dry.
3. Place the bacon and half the salt in a food processor and process until finely ground.
4. Transfer to a small bowl and add the remaining salt. Set aside.
5. Heat the oil in a frying pan over medium heat. Crack eggs open into the pan and fry until crispy on the edges, with the yolk still runny.
For the hollandaise
6. Whisk all the ingredients together.
To serve
7. Place a spinach leaf on each baguette slice. Top with a fried egg, drizzle with the hollandaise and sprinkle with the bacon salt.
