Ingredients with Measurements:
- 2 slices of bread
- 2 eggs
- 2 slices of bacon
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- 1 tablespoon of butter
Special equipment needed:
- A small saucepan
- A slotted spoon
Step-by-step instructions:
1. Toast the bread slices to your liking and set them aside.
2. In a small saucepan, bring water to a boil and add the white vinegar.
3. Crack the eggs into a small bowl and gently slide them into the boiling water.
4. Reduce the heat and let the eggs cook for 3-4 minutes until the whites are set but the yolks are still runny.
5. While the eggs are cooking, fry the bacon slices in a pan until crispy.
6. Once the eggs are done, use a slotted spoon to remove them from the water and place them on a paper towel to drain.
7. Spread the butter on the toasted bread slices.
8. Place the bacon slices on one slice of the bread and top with the poached eggs.
9. Season with salt and pepper to taste.
10. Top with the other slice of bread.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Water temperature for poaching eggs: 180-190°F
Serving size:
1 sandwich
Nutritional information:
Calories: 420
Fat: 25g
Protein: 19g
Carbohydrates: 29g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
Substitutions for ingredients:
- You can use any type of bread you prefer.
- You can substitute the bacon with ham or sausage.
- You can use apple cider vinegar instead of white vinegar.
Variations:
- Add sliced avocado or tomato to the sandwich.
- Use a different type of cheese, such as cheddar or Swiss.
- Add a dash of hot sauce or sriracha for some extra flavor.
Tips and tricks:
- Make sure the water is not boiling too vigorously, or the eggs will break apart.
- Use fresh eggs for the best results.
- You can poach the eggs ahead of time and reheat them in warm water before serving.
Storage instructions:
This sandwich is best served fresh, but you can store the poached eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the poached eggs in warm water for a few minutes before assembling the sandwich.
Presentation ideas:
Cut the sandwich in half diagonally and serve on a plate.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
Roasted potatoes or a green salad.
Troubleshooting advice:
If the eggs break apart while poaching, try adding a teaspoon of vinegar to the water to help the whites coagulate.
Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to prevent the risk of foodborne illness.
Food history:
The poached egg and bacon sandwich is a classic breakfast dish that originated in England in the early 1900s.
Flavor profiles:
Savory, salty, and rich.
Serving suggestions:
Serve for breakfast or brunch.
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