The ulimate poached egg is perfectly runny and soft on the inside. They are not just for breakfast either. Try one on a salat for a delicious, healthy lunch.
Heat the frying pan, when is hot put the bacon slices and fry on the both sides until cripsy.
Take off from the pan and cover to keep warm for later.
Crack an egg onto a small plate. Bring the salted water to boil, then the slide egg into gently simmering water. Reduce the heat to low. Poach only 1 or 2 eggs at a time. Swirl water around the eggs to give neat shapes. Cook in a low heat for 3-4 minutes, it is up to how big are eggs or until the white is opaque.
Lift out with a slotted spoon and drain. Serve warm with bacon, bread, toast .
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