Ingredients
12 eggs
4 slices bacon
1/2 cup mayonnaise
2 tablespoons finely shredded Cheddar cheese
1 tablespoon spicy mustard
1 tablespoon wasabi paste
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Clean yolk-white separation — essential for meringues and custards
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Clean yolk-white separation — essential for meringues and custards
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise. Remove yolks to a small bowl and mash; reserve hollow egg whites. Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve a small amount of bacon and Cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. Stir in mustard and wasabi. Fill egg whites with a heaping spoonful of the yolk mixture. Sprinkle with reserved bacon and Cheddar cheese before serving.