Poached Egg with Bacon Bread Sticks

A posh version of a childhood favourite of mine…  The original version is made with a soft boiled egg.  My mum then used to cut a slice of bread in sticks, which she used to call “soldiers” to be dipped into the runny egg yolk…

Today’s version is made with a poached egg rather than soft boiled, and with bread sticks wrapped and baked with the bacon around it.

Ingredients:

  • 4 eggs
  • water, 1 tablespoon of vinegar
  • 8 slices of bacon
  • 2 slices of multigrain bread
  • pepper, salt & parsley

Method:

First bring water to the boil with the vinegar.  Once boiling, cover with a lid and sit aside.

Cut off the edge of the bacon (if required), and cut the bread into 4 breadsticks per slice.  Then wrap the bacon gently around the breadsticks.  Heat up a frying pan, and bake the breadsticks wrapped in bacon, on both sides, till the bacon is crispy.  Then take off the heat.

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Bring the water back to simmering heat, and make a whirlpool with a whisk.  Break an egg in a small cup, and toss it into the whirlpool.   Leave to simmer for 3 to 4 minutes, then lift out the poached egg and leave to drain on a clean tissue.

Place the breadsticks into a deep plate, and add the poached egg onto the breadsticks.  Season with pepper, salt and some parsley.

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