Poached Egg with Bacon and Chilli Jam on Toast
By OcadoLife
Published on 06 December 2021
Ideal for a lazy Sunday morning, this is also an easy and filling breakfast to whip up midweek when you know you've got a long morning ahead. Featuring a delicious mix of sweet and salty flavour along with a fiery punch of chilli, it's a great way to kick off your day.Time and servings
10 minsTotal time
1Servings
10 minsCooking time
Ingredients
- 3 rashers of smoked streaky bacon
- 1 tbsp of white wine vinegar
- 1 slice of sourdough, thick cut
- 20 g of rocket leaves
- 1 large egg
- 1 tbsp of chilli jam
- 1 red chilli, deseeded and diced (optional)
Method
Step 1
Heat a frying pan over a medium-high heat and add the bacon rashers – no need to add oil. Fry for 6-7 mins, turning often.Step 2
In the meantime, bring a large pan of water to simmer and add the vinegar. Crack the egg into a cup. Carefully stir the water to create a vortex in the middle, then slide the egg into the water at the edge of the pan and the spinning water should pull it round and into the middle. Cook for 3½ mins for a runny egg.Step 3
Toast the bread while you wait and when done spread the chilli jam over it. Lay the crispy bacon on top, followed by some rocket.Step 4
Lift out the poached egg with a slotted spoon, drain on kitchen paper and pop it on top of the rocket.Step 5
Sprinkle over a little chilli and season to taste.