Fried Poached Egg with Vegetables, Bacon, and Béarnaise Sauce
- Energy Kcal 831
- Carbohydrates g 13.3
- of which sugars g 2.1
- Protein g 20.6
- Fats g 76.8
- of which saturated fat g 30.19
- Fiber g 1.8
- Cholesterol mg 514
- Sodium mg 1309
- Difficulty: Average
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Fried poached egg with vegetables, bacon, and Béarnaise sauce brings this super brunch vibe right to your table. Imagine a crispy shell around a tender egg, and when you cut it—there it is, that runny center. So so good. It’s not just any breakfast. This one’s special, using the trick of breading and frying the egg to get both that golden crunch and a soft inside.
And the green beans? They're quick-sautéed to perfection, adding a fresh snap and a pop of color next to all those rich flavors. Then there’s that smoky American bacon—I mean, who doesn’t love that? It’s practically a brunch staple here in the U.S., paired with a smooth, tangy Béarnaise sauce. This dish borrows from classic French cuisine with the sauce, but it’s pure American brunch recipe magic—big, bold, and seriously comforting.
This dish gives eggs a fresh twist, definitely makes them exciting again. Like, compared to eggs Benedict or simple scrambled eggs, this is way better. The mix of fried poached egg and vegetables offers a moist, almost creamy center with crispy edges, and the salty crunch of bacon ties it all together. People mix up the veggies too—sometimes you’ll see asparagus instead of green beans, adding a bit of a spring vibe. That homemade Béarnaise sauce? Total star, for real. It mixes herbs, butter and just the right amount of tangy kick to cut through the richness.
Folks love this because it feels fancy but still has that classic, cozy American brunch feel. Kind of like a diner treat but with a gourmet edge. It’s perfect for lazy Sundays or when you want to wow someone with your egg game. Thing is, when all these textures and flavors hit the plate, it’s tough not to dive back for more. This meal makes brunch feel like an event. For sure. Every bite is delicious and something you want to savor.
You might also like:
INGREDIENTS
- Eggs 4 - medium, very fresh
- Bacon 6.7 oz (190 g)
- Green beans 1 ½ cup (180 g)
- Black pepper to taste
- Fine salt to taste
- White wine vinegar 1 spoonful
- for egg breading
- Eggs 1
- Breadcrumbs to taste
- for frying
- Sunflower seed oil to taste - high oleic
- for béarnaise sauce
- Egg yolks 2
- Clarified butter 0.67 cup (150 g)
- Water 2 ½ tbsp (35 g)
- Dry white wine 1 oz (25 g)
- White wine vinegar 1 tsp (5 g)
- Shallot 1
- Fine salt to taste
How to prepare Fried Poached Egg with Vegetables, Bacon, and Béarnaise Sauce
To prepare the fried poached egg with vegetables, bacon, and béarnaise sauce, first clean the shallot and cut it into wedges 1. Then pour the water into a small pot 2, and the vinegar 3.
and the white wine 4. Add the shallots and bring everything to a boil for a couple of minutes 5. Then strain the liquid obtained into a small jug 6.
Place a pot with water on the stove for cooking the sauce in a bain-marie. Then pour the eggs into a large, bain-marie-proof bowl and start whisking them with a whisk, adding the freshly prepared liquid, still warm. Continue until the eggs become frothy 8. Transfer the bowl to the pot of water, which will almost be boiling, and continue whisking with electric whisks, adding the clarified butter in a thin stream 9, until you get the desired consistency.
It should be smooth, thick, and creamy 10. Then add a pinch of salt 11 and cover with plastic wrap in contact 12.
In the meantime, take care of the green beans. Pour a drizzle of oil into a pan, add the green beans 13, salt, pepper 14, and sauté over high heat for about 5 minutes 15.
Meanwhile, also take care of the bacon. Cut it into thin slices about 1/16 inch thick 16 and brown them in a well-heated pan 17. When it is well browned, transfer it to a sheet of absorbent paper 18.
Now you can prepare your Poached eggs. Pour water into a large pan, turn on the heat, and add the wine vinegar. When the water starts to boil lightly, use a spoon to create a vortex 19 by stirring in the same direction. Then pour the egg into the center, for convenience crack it first into a small bowl 20. Cook the egg in this way for 2 minutes, without stirring or moving the egg 21.
Then scoop it out with a slotted spoon, transfer it to a plate, and prepare the other eggs in the same way 22. Wait a few minutes; they should not be boiling hot. In the meantime, break the egg into a bowl 23, then immerse one of the poached eggs inside 24
and use a spoon to turn it, so it is completely coated 25. Then pass it in the breadcrumbs 26 and use a slotted spoon to remove excess breadcrumbs 27.
Fry them one at a time in hot oil at 374°F 28, measure the temperature with a kitchen thermometer. It will only take a few moments for each egg. As soon as the surface is golden, drain the egg 29 and transfer it to a tray with paper towels 30.
Fry all the eggs 28 and proceed to compose the dish. Spread a little béarnaise sauce in the center 31, place the bacon and green beans on either side of the plate 32, and finally the egg on top of the sauce 33.