‘Bacon’, sunny-side-up egg

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Preparation info

  • Serves


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
The Tulbagh Hotel

I started my career in the breakfast room. Eggs taught me so much about having patience during the cooking process and also the importance of fresh produce.


Sunny-side-up eggs

  • 100 g butter
  • 8 jumbo eggs
  • salt and pepper

Crisp chicken skin

  • skin of a whole chicken
  • 40 potato crisps – 5 per serving
  • 120 ml sherry dressing – 15ml per serving
  • 120 ml beef jus – 15ml per serving
  • 80 g curly endive leaves – washed – 10g per serving
  • 48 chive batons – 6 per serving


Melt the butter in a nonstick pan and heat until it bubbles without colouring. Gently crack in the eggs one at a time and fry sunny-side-up until the egg whites are cooked to your liking. Remove from the pan and season with salt and pepper.

Place the skin of a whole chicken between 2 Silpat mats and cook in the oven at 150°C until deep golden and crispy. Break into the desired shape and size.

To assemble, arrange each plate as you like, or as per the photo. Place a cooked sunny-side-up egg in the middle of each plate. Add 4 g crispy chicken skins and 5 potato crisps. Dress each plate with 15 ml sherry dressing and 15 ml beef jus, and finish with 10 g curly endive leaves and 6 chive batons.