
Soft Boiled Eggs with Bacon and Toasted Baguette
This breakfast……
Today’s inspiration was from Yes Chef. The recipe is from Francis Mallman and features oeuf a la coque-soft boiled eggs with soldiers.
The yolk of a perfectly cooked soft boiled egg is so unctuous, decadent and luscious. It is like warm butter meeting sunshine. It is rich and when you add a bit of salt, butter, bacon and toasted baguette……it is pure and simple magic in your mouth.
Thanks to Celadon, David Hood, EtuHome, Gamble Pottery , Kathy Morgan, and Leanne Holcomb for staging pieces.
The toasted baguette …
The soft boiled egg with bacon …
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Soft Boiled Eggs with Bacon and Toasted Baguette
Ingredients
Two eggs, room temp
7 pieces of bacon, fried
1/4 french baguette
Butter, room temp
Salt Pepper
Montreal Seasoning
Strawberries
Raspberries
Blueberries
Instructions
Preheat oven to 525 degrees F.
Cut 1/4 of a French baguette in small slices.
In a medium saucepan add about 6 inches of water just to a bubble.
Start bacon in a medium high heat skillet and brown.
Arrange fresh fruit in a lovely plate.
Toast bread until browned.
Soft boil eggs and time depends on altitude, around 5 minutes.
With a serrated knife cut the tops off the eggs and place a tiny piece of butter and bacon.

