Cooking Instructions
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Step 1
Slice the
Jalapeño Peppers (3)
into thin rings about an 1/8-inch thick. Rinse seeds out of the jalapenos under cold water. Do not use warm or hot water. Reserve in cold water until later.
Step 2
In a sauce pot, combine the
Granulated Sugar (200 g)
,
Champagne Vinegar (240 mL)
, and
Kosher Salt (6 g)
. Bring to a boil. Rinse and drain jalapenos and place in a heat resistant container. Pour hot pickling liquid over the jalapenos.
Step 3
Cover while hot and store on counter until room temperature and then store in the fridge. Will keep for at least a week.
Step 4
Peel and finely mince the
Shallots (2)
. Juice the
Lemons (4)
over the shallots in a non-reactive container.
Step 5
Lay out the
Center Cut Bacon (225 g)
on the non stick baking tray cover with the other pan so that the bacon is sandwiched between the two pans.
Step 6
Cook bacon in a 350 degrees F (180 degrees C) oven for about 30 minutes or until bacon has rendered out all the fat and strips are crispy. Drain fat and store bacon covered at room temperature for up to 24 hours.
Step 7
Place the
Eggs (12)
in a large pot, and cover them with water. Boil eggs until hard, approximately 12 to 14 minutes. Shock in ice water and peel once cooled under running water.
Step 8
Trim a little off each end of a peeled egg so that it creates a level surface. Cut the egg in half across the middle and remove and place the yolks in a bowl and the whites on a tray.
Step 9
Smash the yolks with a potato masher until sand-like.
Step 10
Mix in the
Mayonnaise (155 g)
, pickled shallots mixture,
Cayenne Pepper (1 pinch)
,
Tabasco® Original Red Pepper Sauce (2 mL)
,
Liquid Smoke (1 dollop)
, and stir. Season with
Kosher Salt (to taste)
.
Step 11
Transfer mix into piping or freezer bags and keep in fridge. Store for up to three days.
Step 12
For the Salsa Verde: Finely chop the
Italian Flat-Leaf Parsley (1 bunch)
and combine with pickled shallots,
Extra-Virgin Olive Oil (180 mL)
, and
Salt (6 g)
in a bowl.
Step 13
Cut the end off the piping bag or freezer bag and fill egg cups evenly until all the yolk mixture is used. Top each egg with a slice of pickled jalapeno. Break the crispy bacon into pieces and top the egg.
Step 14
Just prior to serving, top all the eggs with a bit of the salsa verde and some of the thinly sliced
Fresh Chives (to taste)
. Enjoy!
