A tasty snack of Pan-fried bacon with poached egg and balsamic tomatoes
A bit like breakfast and a little like lunch, so just call it brunch, whatever you call it is very nice to eat.
You will need
A dash of oil
4 rashers of rindless smoked back bacon
white wine vinegar
2 free-range very fresh eggs (fridge cold)
8 cherry tomatoes, halved
good handful of watercress
drizzle of good-quality balsamic vinegar
freshly ground black pepper
First get a pan, half fill add a dash of white wine vinegar and bring to the boil, once boiled turn it down to a simmer.
Just wipe a frying pan with a little oil using a pastry brush. Place the pan over a medium to high heat and let it warm. Then add the bacon and cook on one side for about 2 minutes until browned, then turn it over and cook the other side.
While the bacon is cooking crack the eggs into the water, one at a time, and poach for about 2and ½ minutes.
Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Drizzle with a dash of balsamic vinegar on the tomatoes in the pan so it glazes them.
Now put the bacon on a plate, then the tomatoes on the bacon. Take the eggs out of the water with a slotted spoon and place them on top of the tomatoes. Season with pepper and add a small pile of watercress on top and drizzle with a little more balsamic vinegar, and you are good to go.
Posted by Marcus Wise
If you want to find out more about Chef Wise go to the Chef Wise web site just follow the links below.