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Frost Egg with Panko & Bacon Marmalade (Sous Vide)
A hybrid "frost" egg that’s simultaneously poached and fried, finished with a crunchy seasoned panko coating and served with sweet‑savory bacon marmalade. Paired with perfectly cooked sous‑vide filet mignon, this dish turns a simple breakfast into a restaurant‑quality experience.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep face away.
- • Sous vide temperatures are low; handle hot water safely.
- • When using a torch, wear heat‑resistant gloves and keep flammable items away.
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