Brêckie Egg-Drop Breakfast Soup

Ingredients

• 250 g streaky bacon, chopped
• 1 tbsp butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2–3 tsp BlixSam Brêckie Spice
• 1 litre chicken stock
• 1½ cups sweetcorn
• 1 tbsp cornflour
• 2 tbsp cold water
• 5 large eggs
• 2 spring onions, finely sliced
• Freshly ground black pepper
• Fresh parsley, chopped
• Extra crispy bacon, for serving

Method

1. Heat a large pot over medium heat and fry the bacon until golden and crispy. Remove about half and reserve for serving.
2. Add the butter and onion to the bacon fat and cook until soft and lightly golden.
3. Stir in the garlic and cook for another minute.
4. Add the BlixSam Brêckie Spice and allow it to bloom in the bacon fat and butter for about 30 seconds.
5. Pour in the chicken stock and add the sweetcorn. Bring to a gentle simmer and cook for 8–10 minutes.
6. Mix the cornflour with the cold water until smooth. Slowly stir it into the soup and simmer for 2–3 minutes until the broth thickens slightly.
7. Crack the eggs into a bowl and whisk lightly with a fork.
8. Reduce the soup to a very gentle simmer. Slowly pour the beaten eggs into the soup in a thin stream while gently stirring the broth in one direction.
9. Stop stirring and allow the egg to cook for about 30 seconds. This creates soft, silky ribbons of egg throughout the soup.
10. Gently stir through some of the spring onions and season with freshly ground black pepper.
11. Ladle into bowls and top with the reserved crispy bacon, fresh parsley, spring onions and a light sprinkle of Brêckie Spice.

Serving Suggestion