Poached Egg & Bacon Brunch
Making the perfect poached eggs is easier than you think! Serve with crispy bacon on an English muffin or slice of toasted sourdough bread et voila.
4 English Muffins
1 pack Food Lover's Bacon
Heat your oven to 180 degrees.
Place the bacon on a baking dish and put into the oven until cooked as you desire.
While the bacon is cooking:
Crack your egg into a bowl or small cup, this makes it easier to slide into the pan.
Bring a pan of water filled at least 5 cm deep to a simmer.
Don't add any salt as this may break up the egg white.
Add a drop of vinegar to your pot of simmering water
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Slowly tip the egg into the centre.
Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white.
If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg.
Serve your egg and bacon on a toasted English muffin or slice of your favourite toast.