A great lazy morning breakfast dish, or a light lunch. This meal is great when served with a light leafy salad.

To poach the eggs in a frying pan, fill about three inches high with water, along with two tablespoons of Vinegar. Bring to the boil, swirl the mixture around slightly, then slowly drop the eggs into the water. Cook gently for around four minutes until they have set.

To Serve 4
450g Cherry Tomatoes, halved
2 Garlic Cloves, peeled and crushed
Black Pepper
1 Baguette
4tbsp Mayonnaise
1tbsp Olive Oil
300g Thin Cut Rindless Streaky Bacon
2tbsp Chopped Fresh Parsley
4 Eggs
1 Small Frisee Lettuce

1. Put the Tomatoes into a bowl with the Garlic, and season well with Black Pepper.
2. Cut the Baguette into four lengths, and slice each into half – but not cutting all the way through. Spread the inside of each piece with a little Mayonnaise, then toast under a hot grill. Keep warm, covered under a low heat.
3. Heat the Oil in a non-stick pan, and fry the Bacon in two batches, keeping them warm. They should be golden and crispy. Quickly fry the Tomatoes in the Bacon Fat, for around a minute, before stirring in the Parsley.
4. Poach the Eggs, and top each Baguette with the Frisee, Bacon, Tomatoes and Egg. Grind some fresh Pepper over the top, and serve as soon as possible.

Photo Courtesy of: Avlxyz