8 large free-range eggs
NOMU Sea Salt and Black Pepper, to season
Homemade mayonnaise: (see Tips)
2 egg yolks
1 tsp Dijon mustard
a few grindings of NOMU Sea Salt
250ml canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water (optional)
Filling:
25g crispy bacon bits, finely chopped
2 spring onions, finely sliced, plus extra to serve
Pinch NOMU Cook’s Collection Smoked Chipotle Flakes
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from heat. For a firmer yolk keep the eggs in the pot for 7 minutes. Peel and halve them lengthways, and scoop out the yolks into a bowl to roughly mash. Set aside.
For the mayonnaise, place the egg yolks, mustard and salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise. Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
Add the mayo to the mashed yolks along with the finely chopped bacon, spring onion and Chipotle Flakes. Mash everything together until well combined.
Spoon the bacon mayo filling into the egg white halves. Top with extra spring onion and serve immediately.
Tip: Save some time and use 1 cup of NOMU MAYU instead of making your own mayonnaise from scratch.
8 large free-range eggs
NOMU Sea Salt and Black Pepper, to season
Homemade mayonnaise: (see Tips)
2 egg yolks
1 tsp Dijon mustard
a few grindings of NOMU Sea Salt
250ml canola oil
1 tbsp freshly squeezed lemon juice
1 tbsp boiling water (optional)
Filling:
25g crispy bacon bits, finely chopped
2 spring onions, finely sliced, plus extra to serve
Pinch NOMU Cook’s Collection Smoked Chipotle Flakes
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from heat. For a firmer yolk keep the eggs in the pot for 7 minutes. Peel and halve them lengthways, and scoop out the yolks into a bowl to roughly mash. Set aside.
For the mayonnaise, place the egg yolks, mustard and salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise. Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.
Add the mayo to the mashed yolks along with the finely chopped bacon, spring onion and Chipotle Flakes. Mash everything together until well combined.
Spoon the bacon mayo filling into the egg white halves. Top with extra spring onion and serve immediately.
Tip: Save some time and use 1 cup of NOMU MAYU instead of making your own mayonnaise from scratch.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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