Cook the bacon until crisp and curled.
Poach the eggs for 4 minutes or until the white is firm and the yoke is still runny.
Wash and quarter the tomates.
Wash the lettuce leaves.
Arrange them on the plates.
Cut and butter the bread to your liking.
Put the two rashers of bacon across each other to form a cups for the eggs.
Arrange on plate and enjoy!
2 servings
4 rashers 2 eggs