Fried Bacon with Poached Egg and Tomatoes

Lean back bacon, poached eggs, and cherry tomatoes served over watercress for a healthy, high-protein breakfast.

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
ml

White Wine Vinegar

for poaching

1
dash

Balsamic Vinegar

good-quality, for drizzling

Dairy

2
piece

Eggs

free-range, very fresh, fridge cold

Meat

4
piece

Back Bacon

rindless smoked, lean

NutsSeeds

1
to taste

Black Pepper

freshly ground

OilsFats

5
ml

Sunflower Oil

for brushing pan

Vegetables

8
piece

Cherry Tomatoes

halved

30
g

Watercress

good handful

Steps

Brush a non-stick frying pan with sunflower oil and heat over a medium setting.
Add bacon to the pan and fry for 2 minutes on one side and 3 minutes on the other.
Fill a saucepan halfway with water, add white wine vinegar, and bring to a gentle simmer.
Crack eggs one at a time into the simmering water and cook for 2.5 minutes.
Add halved tomatoes to the bacon pan, season with pepper, and cook for 1 minute.
Arrange a pile of watercress on each plate and top with bacon and tomatoes.
Drizzle with balsamic vinegar, top with poached eggs, and season more if desired.