Poached eggs with bacon and tomatoes
A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook.
As part of an Intermittent diet plan, 1 serving provides:
Your daily salty food
1 of your 6 daily vegetable portions
This meal provides 212 kcal per portion.
Ingredients
- 2 large ripe tomatoes, halved
- 4 rashers smoked back bacon, all visible fat removed
- 2 medium free-range eggs
- ground black pepper
Method
Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper.
Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.
Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.
Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve.
