Αυγά Του Χωριού Recipe

heat and finish focaccini

Preheat oven to 180°C (350°F). Brush each focaccini lightly with 1 tsp olive oil, sprinkle with 1/4 tsp dried oregano divided between the two, and a light pinch of flaky sea salt. Place on a baking sheet and bake 6–8 minutes until warmed through and slightly crisp at the edges. Keep warm in a low oven (about 100°C / 210°F) until serving.

Cook the bacon: place bacon slices in a cold nonstick skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp but not burnt, about 6–8 minutes depending on thickness. Transfer to a plate lined with paper towels to drain and keep warm.

If you prefer freshly-crisped chips: in the same skillet after removing most bacon fat, add 1 tsp butter and 1 tbsp olive oil (or retain a little bacon fat) and warm over medium-high. Add 1.5 cups thin-cut potato chips (prepackaged crisps) and stir just long enough to warm and lightly toast them, about 30–45 seconds. This step is optional — you can also use chips straight from the bag. Season with a light pinch (about 1/8 tsp) of salt if chips are unsalted.

Fry the eggs: in a clean nonstick skillet, add 1 tbsp butter and melt over medium heat. Crack 4 large eggs into the pan (work in two batches if necessary so they don’t crowd). Season each egg with a small pinch of the 1 tsp salt and a grind of the 1/2 tsp black pepper. Fry until whites are set and the edges are slightly lacy, about 2–3 minutes for runny yolks (sunny-side up). If you prefer the tops set, cover the pan for 30–45 seconds or baste with melted butter. Keep eggs warm on a plate in the low oven with the focaccini, or cover loosely with foil.

Prepare plating: split the warmed focaccini between two plates (or one per guest). On each plate, place half of the warmed/toasted chips in a loose nest (about 3/4 cup each).

Top the chip nest with 3 slices of crispy bacon each (tear slices if needed to fit attractively). Carefully place 2 fried eggs over the bacon and chips on each plate.

Sprinkle 1.5 oz (about 3/4 of the grated amount) graviera cheese evenly over the eggs and chips on each plate — total 3 oz divided. The residual heat will soften the cheese slightly. Finish by scattering the chopped parsley and snipped chives over the top, and add a final pinch of black pepper to taste.

Serve immediately with the warmed focaccini on the side and an optional lemon wedge for squeezing if desired.