Fried Bacon with Poached Egg and Tomatoes

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

Healthy Quick High Protein Breakfast Low Gi

Estimated Nutrition

Calories

264

kcal / serving

528 kcal total

Carbs

2.4g

per serving

4.8 g total

Fat

18.7g

per serving

37.4 g total

Protein

22.1g

per serving

44.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

for poaching

dash

Balsamic Vinegar

good-quality, for drizzling

Dairy

piece

Eggs

free-range, very fresh, fridge cold

Meat

piece

Back Bacon

rindless smoked, lean

NutsSeeds

to taste

Black Pepper

freshly ground

OilsFats

Sunflower Oil

for brushing pan

Vegetables

piece

Cherry Tomatoes

halved

Watercress

good handful

Method

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.