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Poached eggs with spinach & bacon
Poached eggs with spinach & bacon
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your brunch with a perfectly poached egg as the star.
Ingredients:
  • 2 x 240g pkts cherry truss tomatoes
  • 2 x 125g pkts 98% fat free bacon
  • 18.20 gm extra virgin olive oil
  • 240g baby spinach leaves
  • 20.00 ml white vinegar
  • 6 eggs
  • 6 thick slices multigrain bread, toasted, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper and arrange the tomatoes on it. Roast in the oven for 25 minutes or until tender.
  • Heat a non-stick frying pan over medium-high heat. Cook bacon for 2 minutes on each side until golden, then transfer to a plate and cover. In the same pan, add oil and spinach, stirring occasionally, for 2 minutes until wilted.
  • 1. Bring a large saucepan of water to a gentle simmer, then add vinegar and create a whirlpool using a wooden spoon. Gently crack 1 egg into the centre and poach for 3-4 minutes for a soft egg. Use a slotted spoon to transfer to a plate, and repeat with the remaining eggs.
  • Distribute the toast onto plates and layer with crispy bacon, fresh spinach, and perfectly poached eggs. Season generously with salt and pepper before serving with a side of juicy tomatoes.

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