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Bacon, egg & cheese soup


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the oil in a heavy-bottomed pot (that can go into the oven) and gently saute the onions for about 10 mins until tender. Add the bacon and cook for about another 10 mins until tender and lightly coloured, stirring and scraping the bottom every now and again. Then add the stock and thyme, turn up the heat, mix well and rapidly simmer for about another 15 mins.
  • At the same time, cook the bread in the oven for 6-7 mins until golden brown on both sides.
  • Preheat the overhead grill to the highest degree.
  • Heat the water in a large non-stick pan. Then add a little vinegar, swirl vigorously, add the eggs and poach until almost set.
  • Ladle the soup into individual ovenproof bowls, top with a piece of bread, an egg and some grated cheese. Then put under the overhead grill and cook until the cheese is golden and bubbling.


  • 1-2 tbsp olive oil
  • 4 large onions, sliced
  • 1 x 3 cm thick piece of bacon, cut into lardons
  • 1 litre chicken stock
  • 2 stalks fresh thyme
  • 4 thick slices sourdough bread
  • white vinegar
  • 4 eggs
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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