Bacon and Egg on French Toast

Bacon and egg is of course a dish which is most commonly enjoyed for breakfast. There is no rule to this effect, however, and bacon and egg can very successfully be prepared and enjoyed at any time of the day. This lunch recipe is for one person.

Ingredients

4 rashers of unsmoked bacon
2 eggs
1 slice of bread
1 tbsp chopped coriander leaf/cilantro
White wine vinegar
Salt and freshly ground black pepper
Oil for frying

Method

The first step is to break one of the eggs in to a fairly wide-bottomed bowl, season it with salt and pepper and beat it well. A little oil should then be added to a non-stick frying pan and brought up to a medium heat. The bread should be carefully dipped in the egg mixture on both sides to completely coat it before being added to the pan. The bread should be gently fried for two to three minutes on each side until beautifully golden brown.

The bacon should be grilled and should be put on to cook once the bread is in the frying pan. A little white wine vinegar should then be added to a pot of boiling water and the second egg broken in to a small bowl or cup. The boiling water should be stirred to create a whirlpool before the egg is gently dropped in the centre to poach. The water should be kept to a simmer for three to four minutes for the egg to cook.

The French toast should be placed on a plate and the bacon and poached egg arranged on top as shown. The chopped coriander leaf/cilantro should then be scattered on top.