1099. DAMPER wrapped in BACON with POACHED EGG

1 cup self-raising flour
2 tablespoons salted butter
1 cup milk
2 tablespoons ricotta
4 rashers bacon
4 eggs
1 tablespoon vinegar

Preheat grill on medium heat. In a mixing bowl add flour and butter. Using fingertips, softly rub in butter until mix resembles fine breadcrumbs. Make a well in the center of dry ingredients and add milk and ricotta. Use a flat blade knife and mix gently until mixture binds altogether. (Do not over handle, as this will toughen the dough). Turn dough on to a floured surface. Knead dough lightly and divide into 4 buns. Wrap a bacon rasher around the outside of each bun. Place a sheet of greaseproof or baking parchment directly onto flat plate. Place buns on greaseproof and close hood of grill. If not using a hooded grill - place a heatproof bowl over buns to contain the heat. Cook for 8 minutes then turn over Buns and cook for a further 8 minutes again under a hood or heatproof bowl. Heat a pot of water to just simmering. Add vinegar to simmering water. Use a spoon to swirl water into whirlpool like action. Crack all 4 eggs on to flat dinner plate then gently slide all eggs at once into pot of simmering water. Cook for 2-3 minutes then use a slotted spoon to retrieve and strain each egg from the pot. Assemble by placing a poached egg on top of each bacon wrapped damper.


courtesy of: LifeStyle FOOD, GPO Box 2692, Sydney NSW 1044 Australia