Deep Fried Bacon and Egg Whites with Egg-Lemon Vinaigrette

Today’s recipe is a unique take on the classic eggs benedict recipe. Let us get right to it!


Bacon and egg whites

  • 4 extra large egg whites (or an equivalent amount of liquid egg whites)
  • 6 slices of bacon
  • 1 tablespoon of chopped fresh leaf parsley
  • Olive oil cooking spray
  • Kosher salt

Vinaigrette Ingredients

  • 3 extra large whole eggs
  • 2 tablespoons of fresh lemon juice
  • 3/4 cup of extra-virgin olive oil
  • 1 1/2 teaspoons of finely grated lemon zest
  • 1 tablespoon of chopped fresh leaf parsley
  • Kosher salt
  • 1 finely chopped anchovy fillet

Crust Ingredients

  • 2 extra large whole eggs
  • 2 pieces of English muffins, halved
  • 2 1/4 ounces (half a cup) of all purpose flour
  • Vegetable oil
  • You will also need a small head frisée to be torn into bite-size bits.


Bacon and egg whites

  1. Fill a six-quart pan with water and bring to a boil over high heat.
  2. Fry the bacon in a 12-inch pan over medium heat for about six minutes or until crispy. Flip occasionally.
  3. Set on a plate covered with a paper towel. Discard all the fat.
  4. Let the bacon cool. Mince and set aside.
  5. Line four four-ounce ramekins or cups with plastic wrap. Leave three inches hanging over the edges.
  6. Coat the plastic wraps with cooking spray.
  7. Sprinkle the bacon and parsley evenly into each ramekin.
  8. Crack an egg white into each ramekin. Add a pinch of salt.
  9. Cut out four strips of plastic wrap.
  10. Take the egg white-filled plastic wraps out of the ramekins. Grab them by the ends that are hanging off.
  11. Push out as much air as possible and twist the plastic wraps a couple of times to form a ball.
  12. Use the plastic strips you cut out earlier to tie them closed.
  13. Put each egg white-filled plastic wrap into the pan with the boiling water for about four minutes or until the egg whites set.
  14. Remove the plastic wraps from the boiling water using a slotted spoon.
  15. Lay each plastic wrap on a plate.
  16. Let chill inside the refrigerator for at least half an hour but no more than two hours.
  17. Put the eggs in a saucepan. Add water.
  18. Set the saucepan over medium-high heat and bring the contents to a brisk simmer.
  19. Switch to low heat (just enough to keep the water simmering gently). Cook the eggs for about 10 minutes.
  20. Prepare an ice bath while waiting for the eggs to finish cooking.
  21. Transfer the cooked eggs to the ice bath. Let them cool down completely.
  22. As soon as the eggs are cold, peel their shells off and grate them. If you are using a box grater, use the fine holes.
  23. Take a medium-sized bowl and combine the grated eggs, lemon juice, oil, parsley, anchovy and finely grated lemon zest. Season to taste with salt.

Prepare the crust

  1. Set a rack about six inches from the broiler.
  2. Preheat the oven to 200°F.
  3. Take a rimmed baking sheet and lay the English muffins out in a single layer on it.
  4. Put them in the oven and let dry for about an hour.
  5. As soon as the muffins are dry, switch the broiler to high to toast them for about two minutes or until they turn golden brown.
  6. Let them cool down completely.
  7. As soon as they are cold, put them in a food processor and pulse them into fine crumbs.
  8. Season with a little salt and transfer to a shallow but wide bowl. Set aside.
  9. Take another similar-shaped bowl and pour in the flour. Season with a bit of salt.
  10. Take a third similar-shaped bowl and put the eggs in.
  11. Season with a little salt and beat.
  12. Pour some vegetable oil into a four-quart pot. Fill the pot to about two inches.
  13. Set the pot over medium-high heat and heat the oil to 350°F.
  14. While you are waiting for the oil to reach the target temperature, Take out the plastic-wrapped bacon and egg whites from the refrigerator.
  15. Cut the wrappers just under the ties and peel them off the bacon and egg white balls completely.
  16. Gently dredge each ball, one at a time, into the bowl of flour.
  17. Gently dip each ball, again one at a time, into the bowl of eggs. Shake off any excess coating.
  18. Coat each ball with the muffin crumbs and fry for about three minutes or until golden-brown.
  19. Drain the balls on a plate covered with a paper towel.
  20. Divide the frisée evenly among four plates.
  21. Set one ball on each frisée-covered plate.
  22. Top each ball with a spoon of vinaigrette.