Poached eggs with spinach & bacon

A soft-poached egg is the hero of this modern low-fat brunch.

Recipe «Poached eggs with spinach & bacon» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 x 240g pkts cherry truss tomatoes, 2 x 125g pkts Weight Watchers 98% fat free bacon, 1 tbsp extra virgin olive oil, 240g baby spinach leaves, 1 tbsp white vinegar , 6 eggs, 6 thick slices multigrain bread, toasted, to serve .

Ingredients:

• 2 x 240g pkts cherry truss tomatoes 
• 2 x 125g pkts Weight Watchers 98% fat free bacon 
• 1 tbsp extra virgin olive oil 
• 240g baby spinach leaves 
• 1 tbsp white vinegar 
• 6 eggs 
• 6 thick slices multigrain bread, toasted, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide the toast among serving plates. Top with the bacon, spinach and poached eggs. Season with salt and pepper. Serve with the tomatoes.