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Poached Eggs on Bacon Baguette

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

Poached Egg on Toast

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

Poached Eggs on Smoked Haddock with a hot Caper dressing

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Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also firmer, and have a stronger flavour compared to the regular large Capers. If you can’t find any, you can use regular Capers, but make sure that you soak them first to remove the brine flavour.

Poached Egg on Haddock FIllet

To Serve 4
50g baby French Capers
4 slices Thick Rustic Bread
Oil, for frying
4 Smoked Haddock Fillets, weighing about 125g each
600ml Fish Stock, or Water
4 Eggs
75ml Olive Oil
1tbsp Lemon Juice
1tbsp Balsamic Vinegar
Salt and Pepper
125g Baby Spinach Leaves

1. Wash the Capers, and place in a small bowl, with enough cold water in it to cover. Set aside and leave to soak for thirty minutes, before draining, rinsing and patting dry.
2. Cut the Bread into chunks about three centimetres squared. Heat a small amount of Oil in a frying pan, and stir-fry the chunks for about four or five minutes until golden brown and crisp. Drain off on Kitchen Paper, and set to one side.
3. In a small pan, place the Haddock fillets, along with the Fish Stock (or Water). Boil the liquid gently, and poach the Fish for four or five minutes, until it’s firm and cooked through. Remove from the pan with a slotted spoon, and cover with foil to keep it warm.
4. In the same liquid, poach the Eggs for three minutes for runny eggs, or five for firmer eggs.
5. In a small pan, place the Olive Oil, Lemon Juice, Vinegar and Capers, and season to taste. Heat up until almost boiling.
6. Arrange on plates with the Haddock in the centre, with the Egg on top, Spinach and fresh-Croutons around the edges, and drizzle the Dressing over the top. Serve straight away

Photo Courtesy of: Annie Mole