Poached Egg, Crispy Bacon on Toasted Artisan Ciabatta
Classic breakfast of poached egg and crispy bacon with the added freshness of a balsamic spinach salad.
Ingredients
Serves:
- 400 mL Praise Caesar Dressing
- 20 each Eggs, soft poached
- 750 g Bacon, rashers
- 100 g Baby spinach, washed and dried
- 70 mL Praise Balsamic Dressing
- 10 each QBA Ciabatta Dinner Rolls White, cut in half diagonally and toasted
- 20 g Parsley and chives for garnish - picked
Method
Step 1
Place bacon rashers into the oven, cook on 200°C for around 5 – 7 minutes or until golden and crispy, then set aside in a warm place.
Step 2
Poach the eggs, keeping the yolk soft.
Step 3
Toast the Artisan Ciabatta Bread.
Step 4
Place spinach into a bowl and dress with Praise Balsamic Dressing.
Step 5
Place toasted bottom half of bread onto plates, top with spinach, egg and bacon.
Step 6
Spoon over Praise Caesar Dressing and garnish with sprigs of herbs, place top half of bread on the side leaning towards the back.