Poached Eggs with Bacon and Tomatoes

Ingredients

• Tomatoes

  red, raw

  1 large whole or 182g

• Black pepper

  ground

  1 dash or 0.1g

• Egg

  whole

  4 medium or 176g

• Salt

  table

  1 dash or 0.4g

• Turkey bacon

  cooked

  12 oz cooked, yield or 192g

Directions

1. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper.
2. 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.
3. Meanwhile, half-fill a medium pan with water and bring it to a 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.
4. 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.