Poached eggs with bacon and tomatoes
Poached eggs with bacon and tomatoes is a simple breakfast dish featuring crispy bacon, juicy sautéed tomatoes, and perfectly poached eggs. This satisfying meal combines rich flavors and is quick to prepare.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tomatoes1 dash black pepper
4 bacon strips
2 eggs
1 dash salt
Poached eggs with bacon and tomatoes is a simple yet delicious dish that's perfect for breakfast or brunch. This recipe combines the rich, savory flavors of crispy bacon and juicy tomatoes with perfectly poached eggs, creating a satisfying and nutritious meal. With just a few ingredients and straightforward steps, you can enjoy this delightful dish in no time.
Instructions:
- Rinse the tomatoes under cool water and pat them dry. Cut each tomato into thick slices.
- Have your black pepper, salt, bacon strips, and eggs ready for cooking.
- In a medium skillet, place the bacon strips in a single layer.
- Cook the bacon over medium heat until crispy, turning occasionally, about 8-10 minutes.
- Once cooked, transfer the bacon strips to a plate lined with paper towels to drain excess grease. Set aside.
- Use the same skillet with the bacon drippings still in it to add extra flavor to the tomatoes. If you prefer a lighter dish, you can drain some of the bacon grease before adding the tomatoes.
- Place the tomato slices in the skillet and cook over medium heat for about 2-3 minutes on each side, until they are slightly caramelized and tender.
- Sprinkle a dash of salt and black pepper over the tomatoes while cooking.
- Once done, transfer the tomatoes to serving plates.
- Fill a medium saucepan with water, leaving about 2 inches from the top, and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or cup. It's helpful to do this step one egg at a time.
- Create a gentle whirlpool in the simmering water using a spoon. This helps the egg white wrap around the yolk more neatly.
- Gently slide the first egg from the bowl into the center of the whirlpool. Repeat with the second egg.
- Cook each egg for about 3-4 minutes for a runny yolk or longer if you prefer the yolk more set.
- Use a slotted spoon to carefully remove the poached eggs from the water, allowing any excess water to drain off.
- Place the poached eggs on the plates next to the sautéed tomatoes.
- Add the crispy bacon strips alongside.
- Sprinkle a dash more of black pepper over the entire dish for added flavor, if desired.
- Your poached eggs with bacon and tomatoes are best enjoyed hot. Serve immediately and savor the delightful combination of crispy bacon, juicy tomatoes, and perfectly poached eggs.
Poached eggs with bacon and tomatoes is an easy-to-make, yet highly enjoyable dish that can elevate any breakfast or brunch. By following this recipe and incorporating the provided tips, you can create a well-balanced meal that is sure to impress. Serve it to your family or friends, and watch their faces light up with delight!
Poached eggs with bacon and tomatoes FAQ:
Poaching eggs typically takes about 3-4 minutes for a runny yolk. If you prefer your yolks more set, you can cook them an additional minute or two.
Any variety of firm tomatoes works well, such as Roma, vine-ripened, or heirloom tomatoes. They should be ripe but sturdy to hold their shape when sautéed.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a skillet, but poached eggs may not retain their original texture.
Yes, you can substitute bacon with turkey bacon, ham, or even sautéed mushrooms for a vegetarian option. Adjust cooking times based on the alternative you choose.
A medium saucepan with a diameter of about 8-10 inches works well for poaching eggs. It allows enough space for the eggs to float without crowding.
Cooking Tips:
- Use fresh, ripe tomatoes for the best flavor and texture.
- Choose high-quality bacon for a rich, savory taste.
- To make poaching easier, crack each egg into a small bowl before gently sliding it into the water.
- Add a splash of vinegar to the poaching water to help the eggs hold their shape.
- Carefully monitor the poaching time to ensure the yolks remain runny.
- Serve the dish immediately for the best taste and texture.
Nutrition Facts
2 ServingsCalories 210kcal
Protein 16g
Carbohydrates 8g
Fiber 2.20g
Sugar 4.87g
Fat 13g
More recipes
Cauliflower tots with cheddar cheese and parsley
Crispy cauliflower tots with cheddar cheese and parsley.
05 May 2026Banana strawberry peanut butter protein smoothie
A creamy banana strawberry peanut butter smoothie packed with protein.
05 May 2026Garlic-almond green beans with butter
A quick side of green beans with garlic and toasted almonds.
05 May 2026Turkey, kale and goat cheese roll-ups with lettuce
Healthy turkey, kale, and goat cheese roll-ups in lettuce.
30 May 2026Strawberries & cream whoopies
Delightful whoopie pies filled with strawberries and creamy filling.
05 May 2026Mini raspberry cheesecakes
Delightful mini raspberry cheesecakes with a coconut flour crust.
05 May 2026