Name: Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: 1 pound (4 sticks) butter; 2 yellow onions, thinly sliced; 8 large russet potatoes, peeled and diced; 10 slices dark pumpernickel bread, cubed; 1 cup shredded Cheddar; 1/4 cup heavy cream; 2 large eggs; 1 tablespoon picked fresh thyme leaves; Unsalted butter, for cooking; 6 large eggs

Directions

Special equipment:

six 2-inch ring molds

For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg

Potato Soup:

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