POACHED EGGS, BACON & BALSAMIC CHERRY TOMATOES

balsamicroasted-cherry-tomatoes-1396157177gnk84Breakfast is definitely the most important meal of the day! When I have time I love making poached eggs and people can be a bit apprehensive at making these but I promise my little tips will ensure you the perfect poached egg every time!

 

 

Serves 1

Ingredients

  • 2 eggs
  • White wine vinegar (optional)
  • Balsamic vinegar
  • Vine tomatoes or normal cherry tomatoes
  • Butter or oil
  • Salt
  • Pepper
  • Bread (I used wholewheat bread)
  • Bacon (I used bacon from the UK but streaky bacon is fine)

Poached Eggs – Option 1

  1. Fill a medium saucepan half way with water and briong to boil.
  2. Add  salt
  3. Crack an egg into the small bowl
  4. Add a splash of vinegar to the boiling water
  5. Stir the water with a spoon to create a little whirlpool in the centre and bring the bowl with the egg close to the water before pouring it into the water
  6. Turn down the temperature and let it cook for approx. 3 mins
  7. Remove the egg with a large spoon and place it gently onto some kitchen paper to soak up the excess water.

poached_egs.jpg

Poached Eggs – Option 2

  1. Fill a medium saucepan half way with water and briong to boil.
  2. Place a sheet of clingfilm into mug so that the edges are folded back over the mug and rub a little bit of oil before cracking an egg into it (see image)howto1255_avgoposeselofan1_12
  3. Twist the cling film so that the egg is protected from the water and place it in the saucepan to cook.
  4. Turn down the temperature and let it cook for approx. 3 mins
  5. Remove the egg with a large spoon and place it gently onto some kitchen paper and open up the clingfilm

Balsamic Tomatoes

  1. Take a frying pan and add a little butter or oil and heat up on a medium heat
  2. Place the tomatoes in the pan and let them cook gently for a few minutes or until you see them starting to open up and soften
  3. Add a little salt and pepper
  4. Just before serving, turn up the heat, add a couple of tablespoons of balsamic vinegar, stir the tomatoes so that they are nicely covered and let it caramelise before serving. (This step does not take very long at all)
  5. Finish it off by adding some chopped herbs (I used coriander but you can use parsley or basil too)

Grill your bacon either in the pan or under the grill in your oven until it is nice and crispy. Plate up your bread or toast (butter it if you wish), place a slice of bacon, add 1 or 2 poached eggs and finish off with your balsamic tomatoes. Salt and pepper to taste

Breakfast is served!

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