Potato Leek Soup Breakfast Bake with spicy bacon jam
This makes a single serving which I baked up in a mini 5-inch cast iron skillet so the edges got crispy. When I first tried this combination I simply heated the leftover soup in the microwave and topped it with a fried egg- that day I also used ham. That first incarnation wasn’t quite as pretty or refined but considerably faster and still very good. Alternately I imagine that this could make a fun brunch dish for a group, just multiply the recipe and use a bigger pan.
Cuisine cast iron
Cook Time 25minutes
1cuppotato leek soup- you can get my recipe here or use your own favorite.
1TablespoonHeavy Creamomit if your soup already has crème fresh in it
Hard cheese like Parmesan or Romano to grate in the pan and on top
Arugula to taste
Buttered toast fingers for dipping
Pre-heat the oven to 425F
Lightly grease the pan with bacon fat or butter and coat with grated cheese
Add the soup, top with a bit more cheese, and bake on the middle rack for 15-20 minutes.
Remove from the oven and top with the egg and a healthy dollop of bacon jam.
Reduce the heat to 350F and bake until the egg is your desired doneness- approximately 8-15 minutes.
Remove from oven and serve with arugula and toast fingers.
Potato Leek Soup Breakfast Bake with spicy bacon jam https://www.recipefiction.com/2015/12/potato-leek-soup-breakfast-bake-with-spicy-bacon-jam.html