Frost Egg with Panko & Bacon Marmalade (Sous Vide)

Ingredients

• 2 pieces Large Chicken Egg (room temperature)
• 1 tablespoon Canola Oil (for pan‑frying)
• 2 tablespoons Seasoned Panko Breadcrumbs (optional, for extra crunch)
• to taste Salt (for seasoning)
• to taste Freshly Ground Black Pepper (optional)
• 4 slices Bacon Strips (cut into small pieces)
• 1 tablespoon Brown Sugar (packed)
• 1 tablespoon Water (for deglazing)
• 2 slices Bread (sourdough or similar) (to toast)
• 2 6 oz each Filet Mignon (trimmed, vacuum‑sealed)
• 1 pinch Garlic Powder (optional for steak seasoning)

Instructions

1. Set Up Sous Vide Bath for Eggs

   Fill a large pot with water, attach the sous vide circulator, and set the temperature to 167°F. Place the eggs (in‑shell) directly in the water, ensuring they are fully submerged.

   Time: PT5M

   Temperature: 167°F

2. Sous Vide the Eggs

   Cook the eggs at 167°F for 12 minutes. This gently sets the whites while keeping the yolk runny.

   Time: PT12M

   Temperature: 167°F

3. Ice Bath to Stop Cooking

   Prepare a bowl filled with ice and water. Transfer the eggs with a slotted spoon and chill for at least 30 minutes (or overnight) to halt cooking and make shell removal easy.

   Time: PT30M

   Temperature: 0°C

4. Heat the Pan and Add Oil

   Place a nonstick skillet over medium heat and add 1 Tbsp canola oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

5. Fry the First Side of the Egg

   Crack a chilled egg into the skillet. Let it cook until the whites are set and the edges begin to crisp, about 45 seconds.

   Time: PT45S

6. Steam the Top with Water

   Add a splash (≈1 Tbsp) of water to the pan, then cover briefly (or tilt the pan) to trap steam for 30 seconds. This poaches the top of the yolk.

   Time: PT30S

7. Add Seasoned Panko (Optional)

   Sprinkle the seasoned panko over the egg while the whites are still setting. Let it toast for 30 seconds before flipping.

   Time: PT30S

8. Flip and Fry the Second Side

   Using two rubber spatulas, gently flip the egg and fry the other side for 30 seconds, keeping the yolk intact and runny.

   Time: PT30S

9. Remove and Keep Warm

   Slide the finished frost egg onto a warm plate. Keep covered loosely while you finish the other components.

   Time: PT1M

10. Render Bacon for Marmalade

    In a clean skillet, cook the bacon pieces over medium heat until the fat is rendered and the bacon is crisp, about 5 minutes.

    Time: PT5M

11. Make Bacon Marmalade

    Strain the crisp bacon bits and set aside. Return the rendered fat to the pan, add the bacon bits and 1 Tbsp brown sugar. Cook on low heat, stirring until the sugar dissolves, about 2 minutes.

    Time: PT2M

12. Deglaze and Reduce

    Add 1 Tbsp water to deglaze, scraping up any browned bits. Continue cooking on low heat until the mixture reduces to a glossy, thick marmalade, about 2 minutes.

    Time: PT2M

13. Set Bacon Marmalade Aside

    Transfer the marmalade to a small bowl; it will thicken as it cools.

    Time: PT1M

14. Sous Vide the Filet Mignon

    Season the steaks with salt, pepper, and a pinch of garlic powder. Vacuum‑seal them and cook at 131°F for 2 hours.

    Time: PT2H

    Temperature: 131°F

15. Sear the Steaks

    Remove steaks, pat dry, and quickly sear each side for about 1 minute using a torch or a hot cast‑iron skillet to develop a crust.

    Time: PT2M

16. Toast the Bread

    Toast the bread slices until golden. Optionally butter lightly.

    Time: PT2M

17. Assemble and Serve

    Spread a generous spoonful of bacon marmalade on each toast slice, place a frost egg on top, and serve alongside the seared filet mignon. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Chicken Egg: quail eggs (smaller)
• Instead of Canola Oil: vegetable oil, olive oil
• Instead of Seasoned Panko Breadcrumbs: regular panko, crushed cornflakes
• Instead of Bacon Strips: turkey bacon
• Instead of Brown Sugar: honey, maple syrup
• Instead of Bread (sourdough or similar): baguette, toast
• Instead of Filet Mignon: ribeye, sirloin

Equipment Needed

• Sous Vide Immersion Circulator
• Vacuum Seal Bags or Zip‑Top Freezer Bags
• Large Pot for Water Bath
• Ice Bath Bowl
• Nonstick Skillet
• Two Rubber Spatulas
• Tongs
• Kitchen Thermometer
• Searing Torch (optional)
• Plate
• Cutting Board
• Chef’s Knife
• Fine Mesh Strainer
• Small Spoon or Ladle

Critical Steps — Do Not Skip

• Sous vide the eggs
• Ice bath to stop cooking
• Fry the first side of the egg
• Flip and fry the second side
• Render bacon for marmalade
• Make bacon marmalade
• Sous vide the filet mignon
• Sear the steaks

Chef Tips from the Video

• A thin layer of oil prevents the egg from sticking while still allowing crisp edges.
• If you don’t have a torch, a very hot cast‑iron skillet (pre‑heated until it starts to smoke) works equally well for the steak sear.
• Season the steak lightly; the bacon marmalade provides ample flavor.

Troubleshooting

Storage

Refrigerator: Frost eggs, bacon marmalade, and cooked steak can be stored in airtight containers for up to 3 days. Eggs keep best if kept in their shells and chilled for up to a week.

Freezer: Steak can be frozen after sous vide for up to 2 months; thaw before reheating. Do not freeze the marmalade as texture changes.

Room temperature: Do not leave cooked eggs or steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the eggs sous vide and chill them up to 24 hours ahead; re‑heat gently in the pan before finishing.
• Bacon marmalade can be prepared a day in advance and stored refrigerated.
• Steak can be sous‑vide cooked ahead and finished with a quick sear just before serving.