Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1330
- Total Fat
- 95
- Saturated Fat
- 58
- Carbohydrates
- 100
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 488
- Sodium
- 326
- Total: 1 hr 30 min
- Active: 55 min
Ingredients
Potato Soup:
1 pound (4 sticks) butter
2 yellow onions, thinly sliced
8 large russet potatoes, peeled and diced
Bread Pudding:
10 slices dark pumpernickel bread, cubed
1 cup shredded Cheddar
1/4 cup heavy cream
2 large eggs
1 tablespoon picked fresh thyme leaves
For Serving:
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.