Dan’s Bacon Breaky Taco with Bacon Hollandaise
We took the vote to the masses at BaconFest with Dan & Steph’s Meat vs Sweet Taco Challenge. Dan took a classic and turned it into this modern mouthwatering sensation!
what you need
- 1 pack Three Aussie Farmers Farmhouse Sausages
- 12 SunPork Fresh Foods Bacon
- 3 egg yolks
- 45ml lemon juice
- Left over bacon fat, melted but not hot
- ¼ red onion, finely diced
- 1 tomato, finely diced
- ¼ red capsicum, finely diced
- 2 sprigs coriander, leaves removed
- 1 lime, cut into wedges
- 3 whole eggs
- 2 Tbsp. thickened cream
- 1 Tbsp. butter
- Salt & pepper, to taste
how to make it
- Preheat fan-forced oven to 200⁰C.
- Take bacon and weave 3 x 3 pieces together, lay flat on lined baking tray and repeat to create second taco.
- Bake in oven for 20 mins, remove from oven and save bacon fat for hollandaise.
- Using chopsticks and loaf tins, evenly hang woven bacon across chopsticks to create taco shell shape and leave for approx. 10 mins or until hardened.
- To make hollandaise, place a saucepan with water on med. heat and bring to a simmer.
- Separate 3 egg yolks into a heatproof bowl and whisk with lemon juice until frothy, place bowl over saucepan and slowly drizzle bacon fat, continuing to whisk until light, but firm sauce. Season to taste.
- Cook 2 sausages according to pack instructions, slice into bite sized pieces.
- To make pico de gallo, mix onion, tomato, capsicum, and coriander in a bowl with a squeeze of lime juice and set a side until ready to serve.
- Whisk 3 eggs and cream together and cook in a small pan with butter over low heat. Stir the mixture to scramble the eggs.
- Assemble tacos by adding sausage, eggs, hollandaise, pico de gallo and garnish with coriander.
- EAT and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
