Soft-boiled egg with bacon chantilly

1. Place a paper towel on a plate and place the bacon slices. Cover with a second sheet of paper towel and cook in microwave for 1 minute at maximum power.

2. Cut 1 bacon slices into 4 pieces, set aside. Blend the remaining slices. Pour the cream into a bowl and whip into chantilly. Add salt and pepper and add the bacon powder. Refrigerate.

3. Place the eggs for 5 minutes in a pot of boiling water. Drain, remove the caps and leave to cool.

4. Add 1 tablespoon of the whipped cream on each soft-boiled egg. Add some salmon roe, chives and a piece of bacon. Serve immediately.

Photo credit: Sucré Salé