ingredients

200 g smoked diced bacon
4 eggs
1 curly salad
2 cloves garlic peeled
2 tbsp. to s. vinegar

Equipment

1 nonstick skillet
1 saucepan
4 cups
1 skimmer
1 clean linen
1 large hollow dish

Steps

Step 1

In advance: clean, squeeze the salad. Slice the garlic. Put the bacon in the frying pan without fat, add the garlic, cook 3 min; keep warm.

At the same time: heat a pan of water and 1 tbsp. to s. vinegar. Break 1 egg into each cup and flip them flush with simmering water. Poach for 3-4 minutes, remove from the rack, drain on the cloth.

2nd step

To serve: mix in the salad dish and bacon. Pour the rest of vinegar into their pan, scrape the bottom, pour over the salad. Mix. Put the eggs on the whole thing.

tips

Adeline variants. I throw the fat lost by the bacon to limit the risk of cholesterol. I do not cook the garlic with the bacon and, for a more abundant sauce, I pour, in order, in the pan: 3 cuil. to s. water, 2-3 tbsp. to s. vinegar, garlic; I scratch the bottom 30s on high heat; off the heat, I add 3 tbsp. to s. of walnut oil, pepper.

Adeline's advice for successful poached eggs

The rule of the game is to favor the enveloping of the yellow by the white. Some details improve the result:

Pour only 5-6 cm of water into the pan.

Before heating, add 1 tbsp. to s. a rush of coarse salt: it helps the white to coagulate faster.

Vinegar also promotes coagulation: pour in 2-3 tablespoons. to s.

The more fresh the eggs, the less white will disperse: prefer them extra-fresh if possible.

Do not drop the egg on the water, put it gently flush with the surface.

Do not let the water boil, only keep a steady thrill.