Gorgeous bacon and poached egg sarmies
July 26, 2010 in Breakfast
Just recently, I had my first successful attempt at poaching an egg in boiling water. I don’t know why it took me so long to try it again, I suppose I was afraid I would have a repeat of disintergrated eggs and heart palpitations! The other day, I realised the last time I did it, I added salt to the water(which apparently breaks down the egg) and I didn’t use enough acid. So now I know for sure that you DO NOT add salt and you add 3 table spoons of vinegar per litre of water. So this weekend, with my new found egg poaching confidence, I decided to make healthy Bacon and Egg Sarmies, and might I just say, I will never go back to a fried egg again!
I started off laying some back bacon onto a baking tray and popped that under the grill, turned once.
So I prepared the boiling water as explained above, made a little whirl pool, then plopped the eggs one by one into the centre and left it there to cook for about a minute and a half(I like the yolk runny!). Not more than two eggs if it is a small pot, you don’t want to lower the temperature of the water, also you don’t want one giant poached egg!
I placed the grilled bacon on toasted Low GI bread and topped with the gorgeous beauties and covered it all with slices of cheddar cheese. Don’t forget the freshly milled pepper and Maldon salt!
Pop under the grill to melt the cheese a bit
And look at that! Serve with some fresh peppery rocket and mini rosa tomatoes.
Now cut into the yolk! ooooooh…..sumptuous, absolutely sumptuous! Serve with freshly squeezed O.J.
Have a good week all!