BLT salad with poached eggs

1. 1

   Fill a large saucepan with cold water until 8cm deep.

2. 2

   Add 2 teaspoons white vinegar and 1 teaspoon salt.

3. 3

   Bring to the boil over medium heat.

4. 4

   Reduce heat to low (water should still be simmering at edge).

5. 5

   Crack 1 egg into a small shallow bowl.

6. 6

   Using a wooden spoon, stir water to create a whirlpool.

7. 7

   Tip egg into water.

8. 8

   Cook for 3 to 4 minutes for a soft yolk or 4 to 5 minutes for firm.

9. 9

   Using a slotted spoon, remove egg from water.

10. 10

    Using a large metal spoon, skim foam from water.

11. 11

    Repeat with remaining eggs.

12. 12

    Heat 2 teaspoons oil in a large frying pan over medium heat.

13. 13

    Cook bacon, stirring, for 4 to 5 minutes or until golden and crisp.

14. 14

    Transfer to a plate lined with paper towel to drain.

15. 15

    Cover to keep warm.

16. 16

    Heat remaining oil in pan.

17. 17

    Cook bread, stirring, for 3 to 4 minutes or until golden.

18. 18

    Transfer to a plate lined with paper towel to drain

19. 19

    Place salad leaves, tomato, bacon and bread in a large bowl.

20. 20

    Toss to combine.

21. 21

    Divide between bowls.

22. 22

    Drizzle with dressing.

23. 23

    Top with poached eggs.

24. 24

    Season with pepper.

25. 25

    Serve

* Per serving · 4 servings · Values may vary.

No additional tips available.