Bacon and Poached Egg Stackers

Yes, yes  this is another breakfast post! I cooked this last weekend, also with ingredients from the Night Market. It was my first attempt at poached eggs.  I didn’t manage to get any decent photos of the eggs, I will attempt it again and do a separate post on the technique required.

What I’d like to highlight here is 1) the great bacon I got from Richard Bosman and 2) the delicious tomato, onions and balsamic mix I came up with.  It’s sweet and tangy and really cuts through the richness of the eggs and the fat of the bacon.

Here is a pic  of the bacon.  I know I have been going off about the man’s produce but it truly is great.  Supermarket bacon will just never cut it again.

I cooked the bacon by laying it flat on a baking tray and putting it under the grill in the over until crispy.

Now for the tomato mix.  First I halved some rosa tomatoes and sprinkled them with Maldon salt. I added thinly sliced red onion and minced fresh garlic and sprinkled the mix with brown sugar.

I then drenched this mix with balsamic vinegar, mixed it through thoroughly and let it stand to marinade.

I sliced some sourdough bread and toasted it in the oven while I made the poached eggs.  Like I said I will create a post with proper instructions on making poached eggs soon.

Ok so now for assembly.  Place the bread slices on a baking tray.  Start by spooning the tomato and onion mix on the bread.  Add a poached egg on top.  Try and balance your stack well from the bottom up so it doesn’t fall over when you put the tray in the oven. Layer on some of the bacon and top with mozzarella (I used the last of the awesome cheese I bought from Puglia Cheese at the Night Market) sprinkled with  freshly chopped herbs.

Place these under the grill in the over until the cheese starts browning and remove.

Garnish with some chives and serve with some more of the tomato and onion mix.  It really is good stuff, so try it out with any breakfast.

Enjoy!