For a meal that’s simple, bold and satisfying this pairing is a great combination.
Crispy bacon and a perfectly cooked egg inside a buttery crispy grilled cheese delivers a rich, and savory bite. Paired with a warm egg soup they create a flavor-packed combo that’s perfect any time of day.
Ingredients
| Egg Soup | |
|---|---|
| 4 | cups Chicken Stock |
| ½ | teaspoon Sesame Oil |
| ¾ | teaspoon Salt |
| ¼ | teaspoon Sugar |
| ¼ | teaspoon White Pepper |
| ½ | teaspoon Turmeric |
| 3 | tablespoons Cornstarch, mixed with 1/3 cup water |
| 3 | Eggs, lightly beaten |
| 2 | Green onions, chopped |
| ¼ | teaspoon MSG Optional |
| Bacon and Egg Grilled Cheese | |
|---|---|
| 4 | slices brioche bread |
| 4 | cooked slices of BLACK LABEL® Bacon |
| 2 | tablespoons mayonnaise |
| 1 | tablespoon butter or olive oil |
| 2 | slices sharp cheddar |
| 2 | eggs, fried over easy or over medium |
Directions
For the Egg Soup
Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup and adjust the seasoning if needed.
Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion and slowly drizzle in the egg until you have added it all.
Ladle the soup into bowls, top with scallions and some crumbled BLACK LABEL® Bacon, and serve.
For the Bacon and Egg Grilled Cheese
On a warm griddle or griddle pan, fry 2 eggs to preferred temperature (soft, medium, well) and set aside keeping pan warm.
Build grilled cheese on bread with a slice of cheddar, egg, and 2 slices of BLACK LABEL® Bacon to each sandwich. Close up sandwich and spread a light smear of mayo on the outside of each side of the sandwiches.
Add butter or oil to pan, then sandwiches, about 2 minutes each side or until toasted and melted all the way through.