Œufs mimosa épicés au jalapeño et au bacon confit

Ingrédients

• 3 pieces bacon (preferably thick-cut)
• 2 tsp brown sugar
• 2 medium jalapenos (sliced)
• 12 hard boiled eggs (peeled)
• 1/2 scant cup mayonnaise
• 2 tsp yellow mustard
• 2 tsp red wine vinegar
• 1/8 tsp sugar
• salt and pepper (to taste)

Préparation

1. 1

   Preheat oven to 400 °. Line baking sheet with tin foil or parchment paper.

2. 2

   Place bacon on one half of the sheet pan and sprinkle with brown sugar. On the other half place the sliced jalapenos. Bake until the bacon is crispy and the jalapenos are caramelized and soft. For thick sliced bacon this usually takes between 20-30 minutes, but thinner bacon will take 15-20 minutes. If the jalapenos are getting done before the bacon, remove them from the baking sheet and finish baking the bacon. Chop both the bacon and jalapeno slices and set them aside for later.

3. 3

   Peel the eggs and slice in half. Place the egg yolks, mayonnaise, mustard, red wine vinegar, sugar, a pinch of salt and pepper into a medium bowl. Using a fork or hand beaters, mash the ingredients together until the mixture until mostly smooth.

4. 4

   Add in all the jalapenos and ⅔ of the chopped bacon into the egg yolk mixture. Stir until well combined.

5. 5

   Fill the egg white halves with the filling mixture. See notes for tips.

6. 6

   To serve, arrange bacon jalapeno eggs on a platter. Top with a jalapeno slice and/or green onion along with extra bacon pieces if desired.