Baked egg and bacon in bread basket
This can be the recipe what I may not be able to put into the right category. It can be a starter, a breakfast or a dinner, but probably better fits into manna. My taste buds say, the soul of this baked egg and bacon in bread basket is the rosemary béchamel sauce. Have to watch to not make it too intense with the rosemary so it is not going to dominate in the taste orgy. I really hope you are going to like the taste just as we do, unless it is not the repletion talks instead of me after we were ravenously hungry. Anyway we are sure this recipe going to be a frequent guest in our kitchen.
This can be the recipe what I may not be able to put into the right category. It can be a starter, a breakfast or a dinner, but probably better fits into manna. My taste buds say, the soul of this baked egg and bacon in bread basket is the rosemary béchamel sauce. Have to watch to not make it too intense with the rosemary so it is not going to dominate in the taste orgy. I really hope you are going to like the taste just as we do, unless it is not the repletion talks instead of me after we were ravenously hungry. Anyway we are sure this recipe going to be a frequent guest in our kitchen.
Ingredients:
- 4 pcs toast bread
- butter for spreading the toasts
- 8 slice bacon
- 4 pcs eggs (the possible smallest)
- chives
for the béchamel sauce
- 2,5 dl milk
- 25 g butter
- 20 g fluor
- salt
- small arm fresh rosemary (3 cm long)
Start with the preparation of the béchamel sauce. Heat up the milk, while in a separate bowl melt the butter, add the flour and while continuously shuffling it, sear to foamy. Following after pour in the milk, add salt and put in the rosemary. Cook while shuffle for 6-8 minutes until gets thick. Cut off the edge of the bread slices, stretch a bit with the rolling pin and smear well with butter on both sides and push into the soufflé form. Insert into preheated (185°C) oven, will be toasted during 12-15 minutes. Parallel one level higher, in a pan bake the bacon slices. Flip them during half time. When the bacon and bread is done remove them from the oven. With spoon add 1-2 scoop sauce to the middle of the slices, to the slide, put the bacon to the side and brake the eggs onto it. If you feel the eggs too big, just don’t use all the egg white, it is possible that won’t fit all into the form. Put back to the oven for ~7 more minutes if you like it soft boiled and ~12 minutes if you like hard boiled. Before consuming, let it cool at least for 10 minutes, this way it is easier to remove from the ceramics too. Sprinkle based on your taste with salt, freshly grounded pepper, red paprika and cut chives.
