1 teaspoon sunflower oil
4 rashers of rindless smoked back bacon
1 teaspoon 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
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 two minutes until lightly browned, then turn
and dry-fry on the other side for another three minutes. 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. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a
minute. If the egg white 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. 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. 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.
bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food
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