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Bacon & Poached Eggs on Rye Bread

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December 8, 2015 by marksetchfield

EGGS_02

Serves 2, prep time 10 minutes, cooking time 15 minutes

INGREDIENTS
4 slices of rye bread
8 rashers of bacon
1 tsp of all-purpose seasoning

Oil for frying
4 eggs poached
1 large tomato cored and cut into cubes
2 tbsp of mayonnaise
8 small gherkins
Salt & pepper

METHOD
Boil two pints of salted water in a pan, then break the eggs to four poaching pouches and drop into the water for six minutes. In a frying pan heat some oil, add the bacon and dust with all-purpose seasoning. When the bacon is cooked, remove from the heat. Next toast the slices of rye bread. Decore the tomatoes and cut into cubes. Place the toasted bread on two plates then add a layer of mayonnaise. Pile on the bacon and top with the poached eggs, tomato and gherkins. Season and serve.
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