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!
45 mins
Serves 2
Medium
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.
