500g of onions
250g raw back trim bacon
4 Desiree potato
500mL chicken stock
10g grated Parmesan
50g Panko breadcrumbs
In a hot pan caramelise the onions, add the bacon and cook until golden for 5-10 minutes. Blend the mixture until smooth. Season with salt and pepper.
Peel the skin and flesh from the potatoes into 5mm wide slices with a small kitchen knife. Toss the skin in oil, salt and pepper and roast at 180 C for 15-20 minutes or until golden brown.
Warm the chicken stock and add the roasted potato skins. Cover the pot with cling film and leave to the side somewhere warm for 30 minutes. Strain the liquid from the potato skins into a new pot and season to taste.
In a blender, blend Parmesan and Panko crumbs until fine. Melt the butter and add to the Panko mixture.
Cook until golden brown.
Remove from the stove and allow to cool down. Once the mixture gets firmer spread between two layers of baking paper and use a rolling pin to roll it out into a 2mm flat “sheet”. Put it into the fridge to set.
Once set cut into 4cm round disks.
Cut cling film into 20cm squares. Brush the centre with the olive oil and season with salt and pepper. Lay the cling film on top of a cup with the oil upwards and make a dent in the centre.
Carefully crack one egg into the centre of the cling film into the dent. Gather the corners of the cling film together and carefully twist them until the “wrap” tighten. Tie the end together to hold the egg.
Repeat until you have 6 nicely wrapped up eggs. Please be aware that this may take a few attempts to get right so have a few spare eggs available.
Place the eggs in a bamboo steamer over boiling water for 8 minutes or until the white has set. Very carefully unwrap the eggs and place them somewhere safe.
Place a spoonful of the bacon puree in a bowl, carefully place the egg on top. Top each egg with a disk of the Parmesan crust.
Pour warm potato broth into the bowl and garnish with a sprinkling of chopped parsley.
Recipe provided by Berowra Waters Inn