The perfect combination of the egg and the bacon with the sweetness of the pain au lait. This original recipe is ideal as a starter!
2 Pains au lait Brioche Pasquier
4 slices of bacon
4 teaspoons of crème fraiche
3/4 of a lemon
Salt and balck pepper
The cream and chive dip
In a bowl put the crème fraiche. Chop the chives and add them to the cream. Squeeze the lemon and add the juice to the mix. Finish with salt and black pepper.
Cook the bacon in a frying pan at medium heat until golden.
Boil water in a saucepan. Once boiled, using a spoon create a whirl in the water and crack open the egg straight into the whirl. Leave to cook for approximately 3 minutes (according to how you like your eggs). Take the egg out.
Slice the pains au lait in half lengthwise. On a half of the pains au lait, put the bacon, then the egg and finish by pouring the cream and chive dip on top.