Filets Mignons Lili

Filets Mignons Lili
Recipe By Dana McCauley

The most decadent first entree option on the First Class Dinner Menu from the Titanic was Filet Mignons Lili. This dish is a Filet mignon topped with seared foie gras and sliced truffles on a bed of crispy potatoes and served with a deeply rich sauce made of with Cognac, Madeira and red wine. A show stopper dish and one that will leave your guests both impressed and wanting to lick their plates clean. Enjoy!

Serves 6

Ingredients:
Filets Mignons
6 filets mignons (2 1/2 pounds)
1/2 teaspoon each of salt and pepper
1 tablespoon each of butter and vegetable oil
2 cloves garlic, sliced
6 foie gras (goose liver) medallions
6 cooked artichoke hearts, quartered
6 slices black truffle (optional)

Sauce
2 tablespoons butter
3 large shallots or 1/2 onion, finely chopped
1 1/2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
1/2 cup each of cognac, Madeira and red wine
3 cups homemade beef stock
Salt and pepper

Potatoes Anna
3/4 cup melted unsalted butter
6 medium baking potatoes, peeled and very thinly sliced
1 teaspoon each of salt and pepper

Directions:

Sauce
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.

2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.

3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.

4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.

Potatoes Anna
1. Brush 11-inch oven-proof skillet with enough melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.

2. Place pan over medium-high heat for about 10 minutes or until bottom is browned.

3. Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.

4. Broil for 1 to 2 minutes or until brown and crisp. Let stand for 5 minutes.

Filets Mignons
1. Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.

2. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.

3. Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.

4. Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

5. Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).

6. Ladle sauce around edge of plate; garnish with artichokes.

Vegetable Marrow Farci

Vegetable Marrow Farci
Recipe by Dana McCauley

This Vegetable Marrow Farci is the vegetarian option from the first entrees on the First Class Menu from the Titanic. Vegetable marrow is a green, oval summer squash that is closely related to the zucchini in appearance and taste. If you can't find vegetable marrow, zucchini is a great alternative.

I loved this light and flavourful dish. It can easily be made ahead and reheated just before serving. I know this dish will definitely make my final menu. Enjoy!

Serves:6

Ingredients:
1 vegetable marrow or 2 large zucchini
2 tablespoons olive oil
1 cup finely chopped red onion
3 cloves garlic, minced
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 tablespoon tomato paste
1 1/2 cups button mushrooms, chopped
2 tablespoons red wine vinegar
? cooked rice
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
2 tablespoon butter, melted
Fresh basil

Directions:
1. Halve marrow lengthwise; scoop out flesh with spoon leaving 1/4-inch shell. Discard large seeds. Chop scooped flesh into small dice; reserve.

2. In skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7 to 8 minutes or until softened and lightly browned. Stir in basil, oregano, reserved marrow, and tomato paste. Cook, stirring often, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring, for 3 minutes or until vegetables are well browned; stir in vinegar. Remove from heat and cool slightly. Stir in rice, salt, pepper, and 3 tablespoons of the cheese.

3. Spoon into hollowed vegetables, packing lightly with back of spoon. Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter. Place in greased baking dish in 350F oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.

4. To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil.

Chicken Lyonnaise

Chicken Lyonnaise
Recipe by Dana McCauley

We've entered into the first entrees on the First Class Menu from the Titanic. That's right, I said first entrees. Edwardians had vast appetites and the stomachs to match their appetites.

This was considered one of the most delicious items on the first-class dinner menu. The sauce is from Lyons, considered by many to be the gastronomic capital of France, and includes two foods for which the area is renowned - onions and poultry.

I was worried that this chicken would turn out dry but, I remained faithful the ingredients and the preparation in the book. I pleasantly surprised to find the chicken turned out moist and delicious. Richly flavoured and perfect for any special occasion or weekday meal. Enjoy!

Serves: 6

Ingredients:
1/3 cup flour
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless chicken breasts
1 egg, beaten
3 tablespoon vegetable oil
2 small onions, thinly sliced
1 clove garlic, minced
1/3 cup white wine
1 cup chicken stock
2 teaspoons tomato paste
Pinch granulated sugar

Directions:

1. In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme, salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

2. In large deep skillet, heat 2 tablespoons vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

3. Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

4. Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.

5. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.

Chicken and Seafood Paella

Chicken and Seafood Paella (Paella a la Valenciana)
Recipe by Chef Jose Arato

This week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods' owner, Chef Jose Arato. I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.

"Venezuelan-born Jose Arato started his professional career as an accountant. One bite (or two) of sumptuous pastries lead him to reconsider his career choice. Upon completely switching gears and diving head-first into the culinary world, Jose interned at the Fairmont Royal York, worked as a chef de partie the Park Hyatt Hotel in Toronto and created ethereal pastries at some of the best shops in Toronto including Rahier, All the Best Fine Foods and Dessert Trends. He later staged in a prestigious chocolate program with Chef Sander Koenen in Caracas, Venezuela allowing him to gain a wealth of experience in various pastry styles and techniques. Approximately one year ago, he took over the Pimenton business from friend and mentor Lola Csullog-Fernandez who left Jose with her coveted Spanish recipes that he makes today, proudly in her memory and with a lot of amor." ~M.L. Mejia

We were treated to an educational, entertaining and delicious night. I left Pimenton full and inspired! I can't wait to try making my own paella....all I need is my very own paella pan.

Thank you Chef Arato for a fantastic night and for kindly sharing your recipe with us. Enjoy!

Serves: 6-8

Ingredients:

2 cloves garlic, peeled
3 tablespoons parsley, chopped coarsely
Pinch saffron, infused
4 chicken breasts cut up
2 squid, cleaned, cut into rings
16 small clams, soaked to remove sand
16 shrimp, shelled and deveined
Spanish Oil as needed
1 medium onion, finely chopped
1 red pepper, finely chopped
Sofrito * see recipe below
3 cups Bomba rice
6 1/2 cup Chicken or Fish broth, hot
1 tablespoon salt (or more as needed)
1/2 cup green beans
1/2 cup frozen peas
1/2 lemon
2 sweet roasted red peppers
2 dozen mussels, steamed
Lemon wedges for garnish

Directions:

1. Place 1/2 cup of stock in a small saucepan and bring to the boil. Remove from the heat, and add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.

2. In a mortar and pestle or small food processor, mash the garlic, parsley and some course salt to a paste. Set aside

3. Heat 6 tablespoons of oil in a paella pan and add the shrimp. Cook briefly and then add the clams and squid. Remove from paella pan. Add more oil if necessary, as dry paella can result if there isn't enough oil. Add the onions, pepper and when these are soft but not brown. It’s time to add the sofrito, and the garlic/parsley & saffron mixtures. Add enough stock to come up the rivets of the paella pan. Bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.

4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on the top of the rice and arrange strips of roasted red peppers on top of paella. If your paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

Sofrito
One of Spain's basic sauces

Ingredients:
1 onion
1 garlic clove
1 28oz can of crushed tomatoes
Olive oil
2 tablespoons sugar
1 teaspoon salt

Directions:
1. In a saucepan, heat the oil; add the chopped onion and garlic. Fry gently until fragrant, about 6 minutes.

2. Add crushed tomatoes, sugar and salt. Cook at medium heat until some of the liquids has evaporated. Blend with a hand blender. Freezes well.

Enjoy some photos from our night.

Spaghetti Carbonara With Pancetta and Peas

Spaghetti Carbonara With Pancetta and Peas
Recipe by Dragon

I wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some leftover pancetta, a couple of eggs, Parmesan and cream....a carbonara was just screaming to be made. Added a little twist on the classic dish with the addition of peas, onions, red pepper flakes and wine. It came together quickly and deliciously. Give it a try...you'll thank me later. ;) Enjoy!

serves: 2

Ingredients:
1/4 lb spaghetti
1/4 cup cream
1/4 cup Parmesan, grated (a little more is needed for garnish)
2 eggs
fresh cracked pepper to taste
1/4 cup pancetta, diced
1/4 cup onion, chopped
1/4 cup white wine
1/2 cup peas, thawed if frozen
squeeze of lemon
1 clove garlic minced
1/4 tsp red pepper flakes


Directions:

1. In a large pot of boiling salted water, cook spaghetti until al dente about 6-8 minutes. Drain well but reserve 1/4 cup of the cooking water.

2. In the meantime, beat the eggs, cream, pepper and Parmesan together. Season the eggs with a pinch of salt. Set aside.

3. In a large saute pan, cook the pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon to a bowl lined with paper towels. Set aside. Drain off all but 1 tablespoon of the pancetta fat from the saute pan.

4. Add the onion to the pancetta fat and saute for 2 minutes. Add the wine and cook until wine is reduced by half.

5. Add the peas, lemon juice, garlic and red pepper flakes. Cook for another minute or until the peas are warmed through.

6. Return the reserved pancetta to the saute pan. Add the cooked spaghetti to the pan, combine and cook for 1 minute.

7. Remove the pan from the heat and add the egg/cream mixture, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.

8. Plate pasta and garnish with more grated Parmesan & fresh cracked pepper. Serve immediately.

Poached Salmon with Mousseline Sauce

Poached Salmon with Mousseline Sauce
Recipe by Dana McCauley

The third course on Titanic's 1st class menu was a fish course. A salmon delicately poached in a flavourful court bouillon and topped with a luscious mousseline sauce. Mousseline sauce is a classic hollandaise that has some whipped cream added it. Thin slices of cucumber and a sprig of dill finish off this lovely dish. The salmon can be served as a hot or cold dish. I haven't decided how I will serve this dish for my dinner but I'm leaning towards serving it cold. This will allow me to poach the salmon the morning of the dinner. Anything I can get done ahead of time will help me. ; )

This poached salmon with mousseline sauce is yet another posh dish for a very posh crowd. Enjoy!

Serves: 6

Ingredients:
6 cups Basic Court Bouillon (see recipe below)
6 salmon fillets
30 very thin slices of English cucumber
6 sprigs fresh dill

Mousseline Sauce:
2/3 cup melted unsalted butter
3 tablespoons water
3 egg yolks
1/4 teaspoon each salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
1/4 cup lightly whipped cream

Directions:
1. In large shallow pot, heat court bouillon until just below boiling point. Using a slotted spoon or spatula, gently place salmon into bouillon. Add water if needed to completely cover the fish. Poach fish for 3-5 minutes or until opaque on the outside and still coral-colored in the center.

2. Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.

3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.

4. Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.

5. Arrange poached salmon on warmed plates. Spoon sauce down center of each piece of fish so that the border of the flesh remains visible. Top each fish with 5 slices of cucumber and top the cucumber with more sauce.

Basic Court Bouillon

Ingredients:
7 cups water
1 carrot, sliced
1 small onion, chopped
6 peppercorns
1 bay leaf
1/4 cup parsley
1 teaspoon of salt
1 1/4 cup dry white wine

Directions:

1. In a large pot combine all the ingredients and bring to a boil over high heat.

2. Reduce heat and simmer for 30 minutes. Strain. Keeps tightly covered in refrigerator, for up to a week.

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots
Adapted from Southern Living

I made these green beans as a side dish for my latest Southern style dinner and to be honest I enjoyed these green beans almost as much as I enjoyed the main dish. They were so flavourful and light with just the right amount of sweetness. The key to this dish is to not overcook the beans and use the best balsamic you can find. You can make these beans as a side for any kind main; fish, chicken, beef...perfect with anything. I hope you love them as much as I did. Enjoy!

Serves: 4

Ingredients:
1 pound green beans, trimmed
1 tablespoon butter
2 teaspoons brown sugar
1 tablespoon olive oil
6 small shallots, peeled and quartered
1 tablespoon balsamic vinegar
Salt & Pepper to taste

Directions:

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Combine the butter, brown sugar and olive oil in a large skillet over medium heat.

3. Add the shallots and saute for 2 minutes. Reduce heat to medium-low, add the balsamic vinegar and saute 5 minutes or until the shallots are golden brown and tender.

4. Increase the heat to medium-high; add the green beans and saute 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.

Reel Eats - EAT DRINK MAN WOMAN

Reel Eats
Eat Drink Man Woman

Reel Eats is the brainchild of Mary Luz Mejia....a lady that is always full of great ideas. Reel Eats is a monthly dinner event that combines food, film and storytelling.

For the inaugural event, Mary Luz chose to honour the Chinese New Year by selecting the film "EAT DRINK MAN WOMAN". The film is about Master Chef Chu who creates exquisite & elaborate dinners for his three beloved daughters. It's his way of keeping his family close and talking. Inspired by Chef Chu, our dinner was comprised of multiple courses and was be prepared by Chef Vanessa Yeung. Master Chef Chu would have been proud of Vanessa's menu.

In between courses, we were entertained by stories from 3 storytellers. They were Diana Tso (playwright), Carol Devine (author "The Antarctic Book of Cooking and Cleaning") and Grace Lynn Kung (Gemini-nominated actress). Each shared a story from their lives and how their experiences related to food and the themes of the movie. This was truly a memorable night.

The next Reel Eats event will feature the movie "The Big Night"! I can't wait!

The Menu for EAT DRINK MAN WOMAN

The Year Of The Dragon Winter Melon Soup
Family Unit Chicken and Cucumber Salad
Chef Chu's Abundant Blessings Braised Pork Belly with Choi Sum
Shan-Shan's favourite dumplings
Double Happiness Taiwanese Clams
Fortuitous Deep Fried Bananas with Ginger Ice Cream

Enjoy some photos from our night.

Consommé Olga

Consommé Olga
Recipe by Dana McCauley

The second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.

This was the first time I tried to make a consommé and I won't lie, I was nervous. I wanted a perfect crystal clear broth and I was so excited when it worked! This soup is a lot a work but so worth the effort. It is also a perfect make ahead dish that will keep in the fridge for a few days before serving. Serve the soup in warmed bowls and prepare for the oohs and ahhs. You are going to love this soup! Enjoy!

Serves: 6



Ingredients:
7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomato, chopped
1 tablespoon chopped parsley stems
1/4 lb lean ground veal or 1/4 lb lean ground beef
salt and pepper
3 egg whites, beaten until frothy
1/4 cup port wine


For the Garnish
6 large sea scallops
1/2 celeriac, bulb blanched and julienned or 1/2 celery , blanched and julienned
1/4 English cucumber , seeded and julienned
1 small carrot, julienned

Directions:
1. In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.

2. Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consommé gently for 30 minutes.

3. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.

4. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.

Ginger, Lemon & Honey Tea

Ginger, Lemon & Honey Tea
Recipe by Dragon

Whenever I'm under the weather I always turn to my Ginger, Lemon & Honey tea to make me feel better. I drink it hot and cold. I always make a huge batch that lasts in the fridge for up to a week. Why ginger, lemon and honey? Each ingredient has medicinal qualities and when combined, they create a soothing tea that can relieve cold/flu symptoms and boost the immune system. I also think it's really delicious so this 'medicine' goes down easy. Enjoy!

Makes: 8 cups

Ingredients:

8 cups water
1/2 cup fresh ginger, peeled, chopped small
Peel of 2 lemons (just the zest not the pith), cut into thick strips
1/2 cup fresh lemon juice
1/2 cup honey (add more or less depending on how sweet you want it)
pinch of salt

Directions:

1. Bring the water to a boil in a large pan.

2. Once it is boiling, add the ginger, lemon peel, lemon juice, honey & salt.

3. Cover it and reduce to a simmer for 20 minutes. Strain the tea.

4. Enjoy the tea immediately or let it come to room temperature then store in the fridge.

Chef Emily Watkins And Crisp Egg With Watercress

Chef Emily Watkins
Celebrity Chef In Residence for the Stratford Chefs School

Last week, I was invited to a lunch prepared by Chef Emily Watkins and a class of about 20 culinary focused high school students at the Danforth Collegiate and Technical Institute. I couldn't pass up the opportunity to watch this world class chef work and teach. I hoped that I would be able to also learn from her and I wasn't disappointed.

At 20 years old, Chef Emily Watkins left behind her office job and moved to Italy to follow her passion; cooking. Speaking no Italian, this brave lady walked into a restaurant in Florence and accepted a non paying kitchen job. Within three years, she was junior sous-chef and spoke Italian fluently. She returned to England and worked for Chef Heston Bumenthal at Fat Duck in Bray, and as a private chef in London. Today Watkins is one of England's fastest rising chefs and has her own restaurant, The Kingham Plough in Oxforshire.

This lunch was hosted by the Stratford Chefs School (SCS). Chef Emily Watkins was invited to the Stratford Chefs School and will spend time with their students during her time as Celebrity Chef in Residence. This gives the students access to this chef's amazing talent. Chef Watkins is excited to be working with school as she is a huge believer in Peer training. She also believes she brings a unique perspective to the kitchen - "I think women are quieter and less reactive, which encourages the team to be calmer, rather than running on stress."



For our lunch, the high school students were split up into 3 groups, one group for each course. Each group was lead by a Stratford Chefs School student; Blair Chami (starter), Cortney Zettler (main) and Randi Rudner (dessert). I enjoyed watching the SCS students embrace the leadership/mentoring role with the high school students. The kitchen was a buzz of activity. Each student was focused on their individual tasks while Chef Watkins offered guidance and hands on instruction. Every student I spoke with enjoyed the experience and would do it again.

As much fun as it was to watch the activity in the kitchen, I was getting hungry and couldn't wait to taste this delicious meal.

Our starter course was a Crisp Hens Egg, Watercress Sauce and Bacon. Beautifully executed and delicately flavoured.

Our main was Breast of Duck, Evesham Lentils & Braised Endive. A rich & delicious main. My favourite element was the lentils. One of the best I've ever had.

Dessert was a comforting Warm Chocolate Mousse with Orange Cookies. A perfect ending to an wonderful lunch

Crisp Egg With Watercress Sauce & Bacon
Recipe by Chef Emily Watkins

Serves: 4

Ingredients:
500 gr (1 lb 2oz) watercress, washed and stems removed
Splash of white vinegar
5 Eggs (1 per person, plus 1 extra for breadcrumbing)
Plain flour
300 gr (10 1/2 oz) fresh breadcrumbs
Vegetable Oil, for deep frying
150 gr (5 1/2 oz) unsmoked bacon lardons

Directions:

1. To make the watercress sauce, bring a pan of water to the boil and have a bowl of iced water ready. Blanch the watercress in the boiling water for about 2 minutes until tender but still vibrant and green. Drain and plunge into the iced water. Lift out of the water and whizz in a blender with a little of the cold water until you have a smooth sauce.

2. For the eggs, bring a pan of water to a simmer and add a splash of white wine vinegar. Stir the water around to make a mini whirlpool and crack 4 of the eggs into the pan. Poach the eggs until the albumen is firm and the yolk soft (about 3 minutes). Lift out and place into iced water to chill. Then set them on kitchen paper to dry.

3. Beat the remaining egg. To breadcrumb the eggs, carefully place them one at a time in the flour, then dip in the beaten egg and lastly in the breadcrumbs.

4. Heat some vegetable oil in a saucepan to 180C/350F. Meanwhile, cook the bacon in the frying pan (there's no need to use any extra fat - the bacon will cook in the fat running out of it) until crisp, and warm through the sauce.

5. Gently lower the eggs into the hot oil and cook until crisp and golden. Lift out the eggs and place on to kitchen paper to absorb the excess oil. Place a spoonful of the sauce on to the plate, put some bacon on top and lastly a crisp egg.

Enjoy some more photos from our lunch.