Poached Egg with Bacon and Tomato
Nutrition per serving
| Calories | 203 kcal |
| Protein | 14.4 g |
| Carbs | 9 g |
| Fats | 12.8 g |
| Saturated Fat | 2.8 g |
| Monounsaturated Fat | 7.1 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 5.3 g |
| Fiber | 2.9 g |
| Sodium | 312 mg |
Ingredients
| Fresh Thyme | |
| Olive Oil | |
| Tomatoes, Red, Ripe | |
| Back Bacon | |
| Apple Cider Vinegar | |
| Egg(s) | |
| Spinach |
Preparation
1. In a small bowl, combine thyme, oil and a dash of salt and pepper.
Cooking
1. Preheat a grill to medium high.
2. Drizzle thyme mixture on tomato and grill until softened.
3. Transfer grilled tomato an a plate and set aside. 4. Fry bacon. Set aside.
5. Boil some water in a saucepan and add the vinegar.
6. Create a whirlpool, then drop the egg into the boiling water
7. Lower the heat and cook eggs for two minutes for soft-boiled.
8. Lift the egg gently from the water, using a slotted spoon.
9. Transfer poached egg to a serving plate and serve with the bacon, spinach and tomato.