1 egg
3 strips bacon fat
1 tablespoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 pinch ground black pepper
1/2 teaspoon any seasonings of your choice
1 (1 pound) loaf cooked chicken, cut into 1-inch cubes
3 tablespoons olive oil
5 tablespoons dried basil, 1 tablespoon dried thyme, 1 tablespoon white wine
Buttery croutons: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Crumble one fried egg, one slice bacon fat, one teaspoon of nutmeg, one teaspoon cinnamon, and one teaspoon salt. Place crumbs in a medium bowl and pour oil and whole yeast mixture over egg; mix with any remaining 1/2 cup of flour. Stir closely until all crumbs are dissolved.
Pour into prepared pan 1 1/2 cups water, 1 cup white vinegar, 1 cup white sugar, 2 tablespoons salt, 2 eggs and 2 teaspoons reserved egg mixture. Simmer over medium heat for 15 minutes.
Stir in tomatoes, 1 egg, 2 tablespoons olive oil, 1 cup dried basil, 1 tablespoon dried thyme, 1 tablespoon white wine. Cook pepper and crumbs to desired glazing temperatures. Serve immediately.