Bacup test kitchen July update
OK a brief PAUSE on my vegetarian year as we report back on the latest iteration of our ongoing project to develop the bacup.
This time I had some of my black bean chorizo in the fridge so we did bacups with a layer of black bean chorizo, then an egg on top, then some grated cheese on the egg.
After pre-cooking the bacups we wanted to take them out of the little pots so they would crisp up properly in stage two, but they weren't holding together enough for that so we kept them in the pots. Added the fillings, blast them about 10 mins in the oven, and look at this lovely result:
The egg almost-perfectly cooked, slightly runny yolk, protected from the oven by the cheese - and complemented perfectly with the dark chorizo-y bean mix. Crispy top of the bacon, even though not crispy all through. Best bacups on record, IMHO - taste-wise, at least, even though we still need to work on structural issues.