Pan-fried Bacon With Poached Egg And Balsamic Tomatoes

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 2
• 1 teaspoon oil
• 4 slices bacon
• 1 teaspoon vinegar
• 2 eggs
• 8 tomatoes
• handful watercress
• drizzle vinegar
• pepper

Recipe

• 1 brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. place the pan over a medium heat and add the bacon. cook for 2 minutes until lightly browned, then turn and dry-fry on the other side for another 3 minutes.
• 2 while the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. turn the heat to low, so the water is only just bubbling.
• 3 crack the eggs into the water, one at a time, spacing them well apart. cook for 2 1/2 minutes. the eggs should rise to the surface within a minute. if the egg sticks to the bottom of the pan, lift it gently with a wooden spoon. alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.
• 4 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. put a small pile of watercress on each plate.
• 5 place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. take the eggs out of the water with a slotted spoon and place them on top. season with a little more pepper and tuck in right away while it's all lovely and hot.