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Ingredients You’ll Need
To make this delicious breakfast, here’s what you’ll need:
- 4 slices of bread (sourdough or white bread works best)
- 4 slices of bacon
- 4 large eggs
- 2 tablespoons butter (for frying the bread)
- 1 tablespoon vinegar (for poaching the eggs)
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Kitchen Equipment You’ll Need:
- Large frying pan or skillet
- Medium saucepan (for poaching eggs)
- Slotted spoon (for removing poached eggs)
- Paper towels (for draining bacon and fried bread)
Step-by-Step Recipe for Bacon & Poached Eggs on Fried Bread
1. Cook the Bacon
Start by cooking the bacon. Heat a frying pan over medium heat and lay the slices of bacon in a single layer. Cook until crisp, turning occasionally, about 4-5 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain off excess grease. Set aside.
2. Fry the Bread
In the same pan with the bacon fat, melt the butter and add the slices of bread. Fry them over medium heat until golden brown and crispy on both sides, about 2-3 minutes per side. If needed, add a little more butter to the pan. Once fried, place the bread on paper towels to absorb any excess oil.
3. Poach the Eggs
While the bread is frying, start poaching the eggs. Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add a tablespoon of vinegar to the water, which helps the egg whites set. Crack one egg at a time into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for soft, runny yolks or longer for firmer yolks. Use a slotted spoon to carefully remove the eggs and place them on a plate lined with paper towels to drain.
4. Assemble the Dish
To assemble, place a slice of fried bread on each plate, top with a crispy bacon slice or two, and gently lay a poached egg on top. Season with salt and freshly cracked black pepper. Garnish with fresh herbs like parsley or chives, if desired.
5. Serve
Serve immediately while everything is hot. The runny yolk will soak into the fried bread, and the bacon will add a savory crunch to each bite.
Tips and Variations
- Avocado addition: For an extra layer of creaminess, add mashed or sliced avocado on top of the fried bread before layering the bacon and eggs.
- Cheesy upgrade: Sprinkle a bit of grated cheese on the bread right after frying it for a cheesy touch that melts with the heat.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce on top of the poached eggs for a spicy kick.
- Bread alternatives: While sourdough or white bread is traditional, you can use rye, whole wheat, or even ciabatta for a heartier base.
How to Store and Reheat Leftovers
This dish is best enjoyed fresh, but if you have leftovers, you can store them in separate airtight containers. Keep the fried bread, bacon, and poached eggs separate in the refrigerator for up to 2 days.
To reheat:
- Fried bread: Reheat in a frying pan for a couple of minutes to restore its crispiness.
- Bacon: Pop it in the microwave or back in the pan for a quick reheat.
- Poached eggs: It’s tricky to reheat poached eggs without overcooking them, but you can gently warm them in a bowl of hot water for about 30 seconds.
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