Hard boil 8 eggs, chill in cold water, peel, cut in half, remove the egg yolk and set aside the egg white halves.
Mix the yolks with one egg, 2 tablespoons of cream and finely squeezed Roquefort to a creamy paste. Season with half a teaspoon of marjoram, 1 pinch of saffron, 1 pinch of ground allspice, salt and pepper.
Fill or coat the egg white halves with it, place on a buttered plate and cover with a flake of butter.
Let the eggs turn golden brown for about 5 minutes under the grill or in the 250 ° C oven.
In the meantime, fry 8 slices of streaky bacon in the pan until crispy.
Arrange the eggs and bacon and drizzle with balsamic vinegar.