Viennese Speck Eggs in Glass

Description

Soft-boiled eggs served in a glass with crispy Austrian speck bacon and fresh chives, offering creamy yolks and smoky saltiness. Gently boiled eggs paired with pan-fried speck for a classic Viennese coffeehouse twist on breakfast. Special for its elegant yet simple presentation and quick 15-minute prep.

Cultural Background

Eier im Glas, or eggs in a glass, is a longstanding Viennese Kaffeehaus breakfast staple dating back generations in Austrian coffeehouse culture. Traditionally featuring two peeled soft-boiled eggs in a stemmed glass sprinkled with chives, salt, and pepper, often alongside toast soldiers, it reflects the refined yet straightforward elegance of Viennese morning rituals. The addition of crispy speck incorporates Austria's beloved smoked bacon tradition, common in Tyrolean and Viennese dishes for added smoky flavor.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 1
DIFFICULTY: Easy

Ingredients

• 2 large eggs
• 50 grams Austrian speck bacon, diced into small cubes
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon unsalted butter
• Pinch of sea salt
• Freshly ground black pepper to taste
• Optional: 1 small Kaiser roll or slice of crusty bread for serving

Instructions

1. Fill a small saucepan with enough water to cover the eggs by 1 inch and bring to a rolling boil over high heat.
2. Gently lower the 2 eggs into the boiling water using a spoon and cook for exactly 6 minutes for soft-boiled eggs with creamy, runny yolks.
3. While the eggs cook, heat a small nonstick skillet over medium heat and add the diced speck with the butter; cook for 4-5 minutes, stirring occasionally, until the speck is golden brown and crispy with rendered fat.
4. Remove the eggs from the boiling water and immediately transfer to a bowl of ice water or run under cold water for 30-60 seconds to stop cooking and make peeling easier.
5. Carefully peel the eggs under cool running water, then place both whole peeled eggs into a stemmed glass or small glass serving dish.
6. Spoon the hot crispy speck and any rendered fat over the eggs in the glass, then sprinkle generously with the chopped chives, a pinch of sea salt, and black pepper to taste.
7. Serve immediately with the optional Kaiser roll or bread on the side for dipping into the yolks.

Tips

- Use the freshest eggs possible for easier peeling and the best flavor; older eggs peel more cleanly after boiling.
- Avoid overcooking the speck, which can make it tough and bitter instead of crispy and savory.
- Substitute regular smoked bacon or pancetta if Austrian speck is unavailable, adjusting salt as bacon may be saltier.

Nutrition

Calories: 380
Protein: 22 grams
Carbs: 3 grams
Fat: 30 grams

Tags

Meat dish, Breakfast, Austrian, Eggs