Pan Fried Bacon With Poached Egg And Balsamic Tomatoes Recipes

BACON-BALSAMIC DEVILED EGGS

Steps:

• Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
• Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

COD WITH BACON & BALSAMIC TOMATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

PAN-FRIED BACON WITH POACHED EGG AND BALSAMIC TOMATOES

Steps:

• Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and dry-fry on the other side for another 3 minutes.
• While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling.
• Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2 1/2 minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.
• Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate.
• Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it's all lovely and hot.