Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Candied bacon
Eggs
How it's done
Candied bacon
Place the slices of bacon on a baking tray lined with baking paper. Combine the sugar, yacon syrup and water, spread over the bacon, scatter over fennel seeds.
To bake
Approx. 14 mins. in the lower half of an oven preheated to 180°C. Remove the bacon, leave to cool, break into large pieces
Eggs
Peel the eggs and cut in half lengthwise. Carefully remove the yolks, mash with a fork. Stir in the crème fraîche, mustard and capers, season. Using two teaspoons, stuff the egg halves with the mixture, garnish with the bacon and cress.
| Tip: | Serve the rest of the filling with the eggs. |
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