Baguette-Boat Eggs with Bacon and Soy-Marinated Onions

1. 1 Baguettepack 250 g ≈ 0,85 € 80 g
2. 2 Baconpack 200 g ≈ 2,75 € 30 g
3. 3 Eggspack 10 pcs ≈ 2,93 € 2 pcs
4. 4 Soy sauce 10 ml
5. 5 Onions≈ 1,71 € per kg 45 g
6. 6 Butterpack 180 g ≈ 1,94 € 10 g
7. 7 Sugar 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion⁵ into half-moons, mix with sugar and soy sauce, and marinate for 20 minutes.

2. Cut the baguette¹ lengthwise, scoop out the soft center to form boats, and butter⁶ the edges.

3. Fry the bacon² in a skillet for 4–5 minutes until crisp, then blot on paper towels.

4. Layer the bacon² into the boats, then add some of the marinated onions⁵ on top.

5. Crack an egg carefully into each boat.

6. Bake at 375°F (190°C) for 12–15 minutes, until the whites are fully set.

7. Garnish with the remaining onions⁵ and serve hot.