A soft-poached egg is the hero of this modern low-fat brunch.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the lined tray. Bake in oven for 25 minutes or until just tender.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and cook for 2 minutes each side or until golden. Transfer to a plate and cover. Add oil and spinach to the pan and cook, stirring, for 2 minutes or until wilted.
- Bring a large saucepan of water to the boil. Reduce the heat to medium. Add vinegar and use a wooden spoon to stir the water to make a whirlpool. Carefully crack 1 egg into the centre of the whirlpool and poach for 3-4 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
- Divide the toast among serving plates. Top with the bacon, spinach and poached eggs. Season with salt and pepper. Serve with the tomatoes.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set