I love to cook breakfast. Breakfast is the most important meal of the day and that is why I am always thinking of new and improved ideas. I love to take traditional breakfast meals and add a modern touch. That is probably why my restaurant is always booked out on the weekend for breakfast. This is a very popular breakfast dish on the menu at Tangellos.

Place the water and the white vinegar into a small cooking pot and bring the liquid to the boil. Turn down the heat to a simmer, aprox 200F to 205F. Trim the rind off the bacon and place onto a flat grill or in a hot oiled pan. Cook the bacon till crispy and rest on paper towl. Slice the English muffin in half and toast under a grill or toaster, then butter. Add the farm fresh eggs into the simmering water and cook until the egg yokes are soft. Place the crispy bacon onto the buttered English muffin, and with a slotted spoon; carefully take the poached eggs out of the liquid, soaking up any liquid on the egg with a clean kitchen cloth. Place the poached eggs on top of the bacon and cover with the Swiss cheese. Toast under a hot grill until the Swiss cheese has melted. Serve on a large plate and garnish with a small leaf of flat parsley.

Helpful hint – When poaching eggs in water, add 10% white vinegar to the water. This will allow the egg to form a great shape and poach evenly. Eggs poached in plain water will separate and look terrible. Always poach the freshest eggs possible.

2 large farm fresh eggs

2 middle rashes of prime bacon

1 English muffin

½ teaspoon butter

2 thin slices Swiss cheese

3 ounces white vinegar

34 ounces water

Time to make 30mis Serves 1