4 Free Range Eggs
8 Bacon Rashers
2 Tomatoes
1 French Loaf
8 Lettuce Small Leaves
2 oz Trelague Butter
1
Cook the bacon until crisp and curled.
2
Poach the eggs for 4 minutes or until the white is firm and the yoke is still runny.
3
Wash and quarter the tomates.
Wash the lettuce leaves.
Arrange them on the plates.
4
Cut and butter the bread to your liking.
5
Put the two rashers of bacon across each other to form a cups for the eggs.
Arrange on plate and enjoy!
Ingredients
4 Free Range Eggs
8 Bacon Rashers
2 Tomatoes
1 French Loaf
8 Lettuce Small Leaves
2 oz Trelague Butter