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Poached Egg with Bacon and Chilli Jam on Toast

Poached Egg with Bacon and Chilli Jam on Toast

Brought to you by: OcadoLife
    1 serving

Prep time:

Cook time:

Serves: 1

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.

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  • 3 rashers smoked streaky bacon
  • 1 tbsp white wine vinegar
  • 1 large egg
  • 1 slice sourdough, thick cut
  • 1 tbsp chilli jam
  • 20g rocket leaves
  • 1 red chilli, deseeded and diced (optional)


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.

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