Poached eggs with bread and bacon

Healthy recipe for poached eggs with bread and bacon. If you are studying between steps 4 and 6. We have a delicious breakfast for you, which provides you with 235 calories, and this recipe is for two servings. The best thing about our recipes is that they are very quick, as it will only take you 8 to 10 minutes in total. What you will need is 2 extra thin slices of bacon 1 large tomato, cut in half 2 medium eggs 2 toasted breads or waffles Freshly ground black pepper 2 teaspoons tomato sauce or spicy sauce Instructions

1. Preheat the grill and place the bacon strips and tomato halves and grill on both sides. It should be crispy but not burnt!
2. Meanwhile, fill a small saucepan with water and bring it to a boil. Then reduce the heat to a simmer and gently crack the eggs into the hot water. Poach over low heat until cooked to your liking – about 4 minutes for the white and yolks.
3. Toast the bread or waffles and place them on two plates. Top each with a slice of grilled tomato and the 2 strips of crispy bacon.
4. Carefully remove the eggs from the pan and spoon the bacon over the poached eggs. Grind a little black pepper on top and serve immediately with the tomato sauce. VARIATIONS *Instead of serving the egg, bacon and tomato on a waffle, substitute baked toast. *Vegetarian can use 2 slices of Quorn style bacon – calories counted per serving remain the same. *You can buy silicone molds to make cooking eggs simpler. Eggs are cooked perfectly every time and avoid messy pans and are more easy to wash.