Temps de cuisson: 1 Hour Portions: 6
red onion, finely diced
ripe herloom tomatoes, cored, seeded and chopped
mango, peeled, pitted, and diced
ripe avacados, peeled, pitted, and diced
juice of 1 lime
Paradise Bacon (see recipe)
chipotle cream sauce (see recipe)
adobo sauce (liquid from can of chipotles en adobo)
dry rub seasoning
salt and pepper to taste
Raspberry Chipotle or Mango Chutney
hickory smoked bacon (thick cut)
Heat oven to 400°. Cut puff pastry into six 2x2-inch squares and place on parchment-lined baking sheet. Cut out 6 decorative leaves and place on sheet. Bake pastry until puffed and golden brown, about 14 minutes. Set aside.
For salsa, place onion, cilantro, tomatoes, mango, avocado and lime juice in a mixing bowl and stir to combine. Season to taste with salt. To prevent oxidation, cover with plastic wrap pressed directly on top of salsa and refrigerate until ready to use.
Poach eggs and hold covered in a warm oven until ready to assemble dish.
To plate this dish, dab center of plate with chipotle cream sauce to hold the puff pastry in place. Put puff pastry square topped with poached egg in center and place a piece of bacon and ¼ cup of salsa on each side. Drizzle egg with chipotle cream and top with a pastry leaf. Serves 6
Chipotles en adobo are wonderfully smoky and hot. For the adobo sauce, empty a can of chipotle chilies into a strainer and press the solids to release the juices. Take care not to inhale directly over the chilies or when you are washing the strainer.
In a 2-quart sauce pan, heat butter over medium heat until foam subsides. Add flour all at once and cook for 30 seconds, whisking constantly. Add remainder of ingredients and whisk often until sauce comes to a boil. Reduce heat to low and simmer for 15 minutes whisking occasionally until sauce is thickened.
To make a very smooth sauce, strain through a fine mesh sieve into another saucepan and heat over very low heat, stirring constantly. Season to taste with salt and pepper. Makes 2 cups
Preheat oven to 375ºF.
Arrange bacon in a single layer on a baking rack placed on a baking sheet lined with foil or parchment.
Bake the bacon for 15 minutes until it begins to look opaque and the fat begins to render. Remove from oven and blot top of bacon with paper towels to dry.
Brush bacon with chutney coating, return to oven and bake for an additional 12-15 minutes until browned. Keep an eye on the bacon so as to not burn it. With the chutney coating, the bacon gets chewy and crunchy, but stays short of crisp.
If you want to drain the bacon, do it on the rack rather than on a paper towels to avoid wiping off the glaze.
Serves 4 or more.