Boil water in a large saucepan. Cut the bacon slices into strips about 1 cm wide. Put them under the broiler for 2 to 3 minutes or brown them in a frying pan without fat. Drain and set aside.
Crack the eggs into a bowl. Season with salt and pepper then beat them into an omelet with a fork. melt 50 g of butter in a saucepan and, off the heat, pour in the beaten eggs. Place the pan directly on the large pot of boiling water for cooking in a bain-marie. Cook over low heat for about 10 minutes, stirring constantly with a wooden spatula. Run the spatula along the sides of the pan to prevent the eggs from sticking. Remove from the heat while stirring, otherwise the eggs will continue to cook. Add the remaining butter and mix.
At the bottom of each glass, wrap a strip of bacon against the wall. Top half with scrambled eggs. Cover with strips of bacon then again with a layer of scrambled eggs. Decorate with the rest of the bacon strips.
When the scrambled eggs begin to set in the pan, add 250 g of prawns cut into small pieces or 3 tomatoes, peeled and cut into small cubes, or 3 tablespoons of chopped chives or diced cucumber.
Source:Gourmet glasses (Benoit Molin)