Ingredients | Serves 4 

2 pack bacon lardons 

6 cloves garlic

1.3 litre chicken stock

2 bay leaves 

4 potatoes, quartered 

Generous pinch marjoram (or oregano)

Knob of butter

Maggi liquid seasoning (to taste)

1 egg

To serve: Cheddar Cheese, Croutons and maggi liquid

Method:  

1. Get a soup pot and start frying off your bacon, I'd recommend not using any oil because you'll be rendering the fat. Also do not drain any of the rendering.  

2. Chop up your garlic, how much is up to you and I'd absolutely measure with your heart. Fry with the bacon until fragrant but not burned and then add your stock, bay leaves and marjoram. 

3. Add the potatoes, cover with the lid and bring to a simmer. Cook until the potatoes are soft. Reduce the heat and stir in the butter and maggi seasoning. 

4. Finally, crack an egg and drop it into the soup. Cook gently and spoon over some of the soup to help cook the top of the egg (if needed). To serve: first add your grated (or cubed) cheddar to a bowl, add the soup and top with croutons and a crunch of black pepper. For extra Czech brownie points feel free to use Maggi liquid seasoning to add more flavour to your bowl (we love it) 

To make the croutons: Set ocean to 190C. Cube your bread and place onto a baking tray. Season with salt, pepper and some garlic powder. Drizzle with olive oil, toss it all together and bake until nicely golden (approx 12 minutes).