Toast with bacon and poached eggs
2 servings
25 minutes
Toast with bacon and poached eggs is a classic European dish that embodies the harmony of flavors and textures. The crispy, golden bun serves as a base on which salty, crunchy slices of bacon are gently placed. Topping it all is the poached egg, its silky white and runny yolk turning each bite into a gastronomic delight. This dish has roots in traditional British and French cuisines where poached eggs are often paired with toast and meat ingredients. It is perfect for both a hearty breakfast and a cozy late dinner. The harmony of flavors makes the toast versatile: they can be complemented with fresh vegetables, herbs, or sauces, giving a new twist to every meal.
1
First, you need to poach the eggs: carefully crack an egg into a bowl without damaging the yolk. Place a small pot or pan on low heat and pour in about 2.5 cm of boiling water from the kettle. Once bubbles start to rise from the bottom, gently pour the egg into the water and let it cook for exactly one minute (keep an eye on the clock). Remove the pot from the heat and let the egg 'finish' in the hot water for exactly 10 minutes.
- Chicken egg: 2 pieces
2
Fry the buns and bacon on both sides. Place slices of bacon on top of the buns.
- Bacon: 70 g
- Round bun: 2 pieces
3
Remove the poached egg with a slotted spoon — the white will be ready but very tender, and the yolk will be runny. Dab the slotted spoon with a paper towel, place the poached egg on a toast with ham, and serve immediately.
- Chicken egg: 2 pieces