Bacon, Egg and Tomato Stack

On the table in: 10 mins
Serves: 1
Origin: British

Ingredients:

  • 1 medium tomato, sliced
  • 2 rashers extra lean smoked bacon
  • 1 Tbsp white wine vinegar
  • 1 small egg
  • 1 thick slice stone ground, wholemeal bread
  • 1 handful fresh basil leaves
  • sea salt and freshly ground black pepper

Nutritional Information

Per serving: 298 calories; 25g carbohydrates; 29g protein; 9g fat; 6g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Place the sliced tomato and slices of bacon under a preheated grill for 4–5 minutes before turning and grilling for another 3–4 minutes on the other side. Meanwhile, bring a small saucepan of water to the boil.
  2. Add the white wine vinegar and stir the water with a wooden spoon in a circular motion until you create a small whirlpool effect. Immediately crack one egg into the centre of the ‘whirlpool’. The momentum of the water will wrap the egg white neatly around the egg yolk whilst it cooks.
  3. Poach the egg for about 3 minutes then remove with a slotted spoon.
  4. Toast the bread and put on a warm plate.
  5. Layer with the sliced tomato followed by the bacon and topped with the poached egg and a hand full of fresh basil leaves.
  6. Season to taste with salt and pepper and eat immediately.

Chef’s suggestions:

  • Adding the tablespoon of white wine vinegar to the water before poaching the egg helps to bind it during the cooking process.
  • For gluten-free, replace the thick slice of wholemeal bread with a thick slice of gluten-free bread.