8 slices bacon, finely chopped

1/2 cup (125 ml) cheddar cheese, grated

2 teaspoons (10 ml) fresh chives, chopped

Freshly ground pepper

4 slices white country bread, crust removed

4 eggs

With the rack in the highest position, preheat the oven’s broiler.

In a skillet, cook the bacon until crisp. Drain on paper towels.

In a bowl, combine the bacon, cheese, chives, and pepper. Toast the bread. Spread the bacon mixture on the toasts. Set aside.

Gently place the eggs in a pan of boiling water. Boil the eggs for about 4 minutes to get soft-boiled eggs (the white will be firm and the yolk will be runny).

Meanwhile, brown the toast pieces topped with cheese and bacon under the broiler until the cheese has melted.

Cut each bread slice into 4 strips, which are served to dip in the eggs. Place the eggs in eggcups and cut the top using a knife or an egg topper. Serve with the toast points that each guest can soak in their egg yolk.

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