Poached Eggs and Bacon on Sourdough Toast

Serves	1
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Egg
Meal type	Breakfast, Lunch, Snack, Starter
Misc	Gourmet, Serve Hot
Occasion	Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

Fabulously elegant posh bacon and eggs, these sous vide poached eggs are cooked in their shells for an easy to cook poached egg and are served on sourdough toast with crisp streaky bacon and a salad garnish. Perfect when served as a special breakfast or brunch or as a snack, light lunch or a dinner party starter.

Ingredients

1 large free-range egg
3 rashers of streaky bacon
2 slices of sourdough bread
butter
salad leaves and fresh parsley to garnish

Note

Directions

Step 1	Fill the sous-vide Supreme water bath and set the temperature to 75C/167F.
Step 2	When the temperature has been reached on the sous vide Supreme water bath, add the egg into the water bath in it's shell.
Step 3	Set the timer for 15 minutes and when the time is up, gently remove the egg with a slotted spoon. (If you want to slow poach the eggs, then set the temperature for 64C/148F and leave them in there for 45 minutes to 1 hour)
Step 4	Whilst the egg is cooking, grill, fry or oven bake the bacon until it is crisp and cooked. Then drain the slices of bacon on some kitchen towel and keep them warm.
Step 5	Toast the sourdough bread slices and then butter them; arrange them on a plate with some salad leaves, place 2 slices of bacon on the toast and then gently crack the egg open over the bacon.
Step 6	Split the remaining rasher of bacon into 2 pieces and prop them up on top of the egg and toast, being careful not to break the yolk.
Step 7	Serve immediately with a scattering of fresh parsley as a garnish.