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トースト（卵とベーコンのアヒージョトースト）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Plain bread : 1 sheet
(A)オリーブオイル : 大さじ4
(A)白だし : 大さじ1/2
にんにく : 1片
厚切りベーコン : 40g
鷹の爪 : 1本
卵 : 1個

Time required

15minutes

Procedure

1) bake a loaf of bread 01:48
Make incisions in the bread.
Bake in a toaster until browned.
2) 食材の下準備をする 02:24
Cut the garlic into thin slices.
Remove the garlic sprouts with a toothpick.
Cut thick-cut bacon into bite-sized pieces.
Break the hawk's claws, remove the seeds and cut into rings.
Crack the eggs into a bowl and beat lightly.
3) 煮込む 03:33
Put (A), bacon and garlic in a small frying pan and heat over low heat.
When the garlic and bacon are lightly colored, add the hawk's claws.
When the bacon becomes golden brown and fragrant, add the beaten egg.
When the eggs are soft-boiled, turn off the heat and place them on top of 1 to complete.

Point

・In the video, the amount for one person is introduced.
・Always use raw garlic.
・We recommend using thick-sliced bacon, as it does not burn easily and has a good texture.
・Mentsuyu can be substituted for white soup stock.
・Incisions in the bread make it easier for the ajillo oil to soak in.
・ Garlic sprouts are easy to burn and give off a harsh taste, so remove them.
・In step 3, heat over low heat for a long time to bring out the aroma of garlic and the umami and flavor of bacon.
・If you add the hawk's claws from the beginning, they will burn, so be sure to add them later.