Equipment
Ingredients
Protein
- 6 streaky bacon, slices
- 4 eggs, fresh
Vegetables
- 150 g cherry tomatoes, whole
- 60 g watercress, washed and trimmed
Pantry
- 15 ml white vinegar
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Crack each egg individually into small ramekins or cups. This makes it easier to slide them gently into the water later. Ensure eggs are very fresh.
Place bacon slices in a cold large frying pan. Turn heat to medium-high and fry for 6-8 minutes, turning occasionally, until fat renders and bacon is crispy. Transfer to a paper towel-lined plate.
Keep the bacon fat in the pan (drain excess if pooling more than 2mm deep). Add the whole cherry tomatoes to the hot pan. Sauté for 2-3 minutes until skins begin to blister and burst. Remove from heat.
While bacon cooks, fill a deep saucepan with water and bring to a boil. Reduce heat to a very gentle simmer (barely bubbling, approx 85°C/185°F). Stir in the vinegar.
Create a gentle vortex in the water with a spoon (optional). Slide eggs one by one into the water. Poach for 3 minutes for runny yolks or 4 minutes for firm yolks. Remove with a slotted spoon and drain on paper towels.
Arrange a bed of fresh watercress on plates. Top with warm blistered tomatoes and crispy bacon. Place two poached eggs gently on top. Season with salt and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Starting bacon in a cold pan allows the fat to render slowly, resulting in crispier bacon that doesn't curl as violently.
- The vinegar in the poaching water helps coagulate the egg whites faster, keeping a tighter shape. You won't taste it in the final dish.
- Watercress acts as a palate cleanser here; its pepperiness cuts through the rich egg yolk and salty bacon fat.
- If you are serving a crowd, you can poach eggs ahead of time, shock them in ice water, and reheat in warm water for 60 seconds before serving.
Storage
Reheating: Reheat poached eggs in simmering water for 1 minute.
