Bacon and Eggs recipe by Daniel Clifford

Daniel Clifford

Daniel Clifford

18th June 2018
Daniel Clifford

Bacon and Eggs recipe by Daniel Clifford

Bacon and Eggs this recipe is from Midsummer House 2003 and features in Daniel Cliffords new book Out of my Tree.

In 2003, I went to elBulli for the first time and had the famous golden egg. We had just started to create tasting menus at Midsummer House, and thought “what’s more English than bacon and eggs?”


  • Bacon Tuile:
  • 300g smoked bacon, sliced
  • 100g fondant
  • 100g glucose
  • 2g super neutrose
  • To Finish:
  • 4 small hen’s egg yolks
  • 8 bacon tuile discs


Bacon Tuile:
Slice the smoked bacon very thinly on a meat slicer. Place 20 slices between two sheets of parchment paper. Bake at 160°c for 12 minutes or until crisp and golden. Remove the bacon and lay on kitchen paper to drain off the fat. Change the paper twice. Finally, chop the bacon with a knife until you have a fine powder.
Put the fondant and glucose in a pan and heat until the mixture reaches 160°c. Then add the bacon powder and super neutrose. Mix well, remove from the heat and pour onto a Silpat mat. Leave to cool completely. Blend in a thermomix until you have a very fine powder. Sieve the powder onto a Silpat mat in a fine layer. Bake at 160°c in the oven until completely melted. Then remove and cut out with a 6cm round cutter.
To Finish:
Place four bacon discs on a tray and gently put the egg yolks on top of them in the centre. Then gently place four bacon discs on top of the egg yolks. Place the tray under the grill until the top disc melts over the yolk. Flip them over and grill the other side. Serve straight away.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.