CookEat Recipe
Fried Eggs Li Hung Chang
Fried eggs with grated ham on bacon toast, sprinkled with curry and finished with browned vinegar butter.
Method
Steps
Step 1
Preheat the oven to 350°F. Toast six slices of plain white bread, trim each to a three-inch square, lightly butter and arrange on a warm dish. Keep the toast warm.
Step 2
Broil the six exceedingly thin lean raw bacon slices for about one minute on each side as a first guide, continuing until fully cooked and the meat reaches 71 Celsius. Cut each slice in two and arrange two halves on each toast. Keep hot while cooking the eggs.
Step 3
Thoroughly heat a small ovenproof frying pan greased with a little butter. Crack in two eggs. Sprinkle with one teaspoon of very finely grated fully cooked ham, one saltspoon salt and half a saltspoon pepper. Cook on the stovetop for about two minutes.
Step 4
Transfer the pan to the 350°F oven for about one minute as a first guide; continue until both eggs reach 74 Celsius and the whites and yolks are firm. Slide the two eggs over one bacon toast. Prepare the other five portions the same way, using the remaining ham, salt and pepper, and keep the finished assemblies hot.
Step 5
Divide the half teaspoon curry powder over all six assemblies. Put the separate ounce of butter in a clean frying pan and move the pan over the heat until the butter is browned without burning. Remove from direct heat, cautiously add the teaspoon vinegar, swirl, pour over the six egg toasts and serve promptly.
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