This classic combination won’t disappoint! Bacon toasties with poached eggs is the true breakfast of champions.
INGREDIENTS (SERVES 2)
4 slices Woody’s Premium Cut Back Bacon (or Shoulder Bacon)
2 slices low GI bread, toasted
Pecorino cheese shavings
Salt & pepper for seasoning
3 tablespoons vinegar
Rocket leaves to garnish
Spread the bacon evenly on a baking tray and grill at 180˚C, turning once, until golden brown.
Bring the water and vinegar to the boil in a pot and stir to create a whirlpool.
One by one, crack the eggs into a cup and gently pour into the swirling water.
Lower the heat and poach until the egg whites are cooked (± 2 minutes).
Lift the eggs out with a slotted spoon or spatula.
Place the grilled bacon on the toasted bread and top with the poached eggs and pecorino shavings.
Season with salt & pepper.
Garnish the bacon toasties with poached eggs, with rocket leaves and serve hot.