Poached Egg Medley

– 2 eggs

– 1 cup mushrooms

– 1/2 cup green bell peppers

– 1/2 cup yellow bell peppers

– 1/2 cup orange bell peppers

– 1 cup grape tomatoes cut in halves

– 1 slice toasted bread

– 3 slices of bacon chopped (center cut)

– 1/4 cup chopped white onion

– 1 cup rice vinegar

Chop all vegetables and bacon into 1/2 inch pieces before starting. You’ll be sautéing them while cooking the eggs.

In a medium sauce pan fill it 3/4 with water and boil. Once the water has boiled add the vinegar. Reduce heat to medium.

In a pan sauté bacon for 3 minutes on high heat.  Add onion, bell peppers, mushrooms and sauté for 5-8 minutes on medium heat.  Add salt and pepper to taste. You don’t want to over cook them so they’re not soggy.  Add tomatoes and sauté covered on low heat for 3 minutes.
Poaching the egg is a little challenging. After you reduce the heat use a wooden spoon and stir the water as the water is still spinning gently add the eggs one at a time. Allow it to cook for 5-8 minutes depending on how well you want the eggs cooked.  When they are cooked use a slotted ladle to remove the eggs one at a time. Place in a bowl, this will reduce the run off water.

Toast your bread.

In a plate, place the toast, add the bacon and vegetables and put the eggs on top.


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