Difficulty: Medium
Bring a large pot of water to a boil. Cut the bacon slices into 1 cm-wide strips. Broil them for 2-3 minutes or fry in a dry pan until browned. Drain and set aside.
Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth like an omelet batter. In a saucepan, melt 50 g of butter off the heat, then pour in the eggs. Place the saucepan over the pot of boiling water for a bain-marie. Cook on low heat for about 10 minutes, stirring constantly with a wooden spatula. Scrape along the sides to prevent sticking. Remove from heat while stirring to stop cooking. Stir in the remaining butter.
In each serving glass, line the bottom with a bacon strip against the wall. Add a layer of scrambled eggs, top with more bacon strips, then another layer of eggs. Garnish with remaining bacon.
For variety, once the eggs start to set, stir in 250 g chopped prawns, 3 peeled and diced tomatoes, 3 tbsp chopped chives, or diced cucumber.
Source: Gourmet Glasses by Benoit Molin
