Poached Eggs and Home Fries
- 1 tablesp. olive oil
- 4 rashers, trimmed and chopped
- 1 small onion, diced
- 4-6 cooked potatoes, diced
- 2-3 scallions, chopped
- 1 tablesp. wholegrain mustard
- Dash of wine vinegar
- A little salt and black pepper
- 4 eggs
Heat the oil in a large pan. Sauté the bacon and onion for 1-2 minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are beginning to brown. Stir in the mustard and vinegar and season to taste - keep warm.
To Poach the Eggs:
Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.
Divide the potato mixture onto four plates. Lift the eggs with a slotted spoon from the water and drain well. Place the poached eggs on top of the potato mixture. Sprinkle with black pepper.