Back Bacon with Poached Egg and Greens
Grilling the bacon rather than frying it lets the fat run off, so the rashers crisp instead of curling. A splash of vinegar in the water helps the egg whites hold together, and the water should be at a bare simmer, never a boil.
Ingredients
- 4 - Back Bacon , rashers
- 2 - Egg , poached
- 100 g - Spinach , a large handful
- 1 tbsp - Malt Vinegar , for the poaching water
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the grill. Lay the bacon on a rack and grill for 4 to 5 minutes each side, until crisp at the edges.
- Bring a pan of water to a bare simmer and add the vinegar.
- Crack the eggs in one at a time and poach for 3 minutes, until the whites are set and the yolks still soft. Lift them out with a slotted spoon onto kitchen paper.
- Wilt the spinach in a dry pan for 1 minute, no longer, and season it.
- Pile the spinach onto the plate, lay the bacon over it and top with the eggs. Crack black pepper over the lot.
Order Ingredients
View More Recipes