Poached eggs with bacon and tomatoes
Enjoy a savory breakfast with this simple recipe! Delight in perfectly poached eggs paired with crispy bacon and juicy tomatoes, all lightly seasoned with salt and pepper. Quick, delicious, and satisfying – the ideal way to start your day.
- 29 May 2024
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 5 Ingredients
Poached eggs with bacon and tomatoes is a simple yet delicious dish that's perfect for breakfast or brunch. This recipe combines the rich, savory flavors of crispy bacon and juicy tomatoes with perfectly poached eggs, creating a satisfying and nutritious meal. With just a few ingredients and straightforward steps, you can enjoy this delightful dish in no time.
Ingredients:
Instructions:
- Rinse the tomatoes under cool water and pat them dry. Cut each tomato into thick slices.
- Have your black pepper, salt, bacon strips, and eggs ready for cooking.
- In a medium skillet, place the bacon strips in a single layer.
- Cook the bacon over medium heat until crispy, turning occasionally, about 8-10 minutes.
- Once cooked, transfer the bacon strips to a plate lined with paper towels to drain excess grease. Set aside.
- Use the same skillet with the bacon drippings still in it to add extra flavor to the tomatoes. If you prefer a lighter dish, you can drain some of the bacon grease before adding the tomatoes.
- Place the tomato slices in the skillet and cook over medium heat for about 2-3 minutes on each side, until they are slightly caramelized and tender.
- Sprinkle a dash of salt and black pepper over the tomatoes while cooking.
- Once done, transfer the tomatoes to serving plates.
- Fill a medium saucepan with water, leaving about 2 inches from the top, and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or cup. It's helpful to do this step one egg at a time.
- Create a gentle whirlpool in the simmering water using a spoon. This helps the egg white wrap around the yolk more neatly.
- Gently slide the first egg from the bowl into the center of the whirlpool. Repeat with the second egg.
- Cook each egg for about 3-4 minutes for a runny yolk or longer if you prefer the yolk more set.
- Use a slotted spoon to carefully remove the poached eggs from the water, allowing any excess water to drain off.
- Place the poached eggs on the plates next to the sautéed tomatoes.
- Add the crispy bacon strips alongside.
- Sprinkle a dash more of black pepper over the entire dish for added flavor, if desired.
- Your poached eggs with bacon and tomatoes are best enjoyed hot. Serve immediately and savor the delightful combination of crispy bacon, juicy tomatoes, and perfectly poached eggs.
Tips:
- Use fresh, ripe tomatoes for the best flavor and texture.
- Choose high-quality bacon for a rich, savory taste.
- To make poaching easier, crack each egg into a small bowl before gently sliding it into the water.
- Add a splash of vinegar to the poaching water to help the eggs hold their shape.
- Carefully monitor the poaching time to ensure the yolks remain runny.
- Serve the dish immediately for the best taste and texture.
Poached eggs with bacon and tomatoes is an easy-to-make, yet highly enjoyable dish that can elevate any breakfast or brunch. By following this recipe and incorporating the provided tips, you can create a well-balanced meal that is sure to impress. Serve it to your family or friends, and watch their faces light up with delight!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.20g | 6% |
| Sugar 4.87g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.33g | 14% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 180mg | 33% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 3.59mg | 22% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 24mg | 28% |
| Vitamin E 1.55mg | 10% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.46mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 610mg | 18% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 550mg | 36% |
| Zinc, Zn 1.59mg | 14% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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