List of Ingredients
- cornmeal, plus extra
- Italian 00 flour
- beer
- 8 OZ. of fresh brewer's yeast
- sugar
- 8 of bacon slices
- 4 of eggs
- Extravirgin olive oil
- Salt
- Black pepper
Method
Mix 3/4 cup type 00 flour with 7 tablespoons water and 1/3 teaspoon of yeast. Let the dough rest, covered, in a cool place for 12 hours (wet sponge dough). Mix the dough with the cornmeal, the remaining type 00 flour, 2 teaspoons yeast, the sugar and the room temperature beer, and knead for 10-15 minutes. Mix in 1 heaping teaspoon salt and 3 tablespoons oil. Let the dough rise, covered, for at least 1 hour.
Divide the dough into 8 pieces weighing about 2 1/2 ounces each. Roll them out with a rolling pin on a bread board dusted with cornmeal, and cut out 8 biscuits about 4 inches across and 1/2 inch thick. Place them on a baking tray lined with parchment paper, grease them with an emulsion of 4 tablespoons oil, 3 tablespoons water and a pinch of salt, and let them rise for 1 hour.
Bake at 425°F for 15 minutes. Remove from the oven and let them cool. Fry the slices of bacon in an ungreased pan for 1 minute, then add the shelled eggs; add salt and pepper and cook, covered, for 3 minutes. Serve the eggs and bacon with the warm biscuits.