Easter breakfast

POACHED EGGBREAKFASTSAMSUNG CSCSAMSUNG CSC

Love Easter. Love days off. Love family time.

After travelling for so many weekends it’s so nice just being home in Oslo. Visit friends, chill in the backyard, do some training together, play in the park, make ​​fine dinners, wake up late, build lego and enjoy delicious breakfasts.

This morning I made pouched eggs with bacon,  inspired by the “Eggs ala Per Aabel” recipe from the cookbook of Bent Stiansen. Poached eggs with bacon, lettuce, tomatoes and dressing served on a toast.

Breakfast for 2 (+ a 2 year old)

  • 3 Eggs
  • 1 l Water
  • 2 tsp White wine vinegar
  • 100 g Bacon
  • 3 tblsp Mayonnaise
  • 2 tbsp Sour cream
  • 1 tsp Tomato paste
  • 2 tsp Lemon juice
  • 3 Lettuce leaves
  • 3 Bread slices
  • 50 g Butter
  • Sugger
  • Salt & pepper
  • 2 Tomatoes
  • Fresh parsley
  • 1 l Orange juic
  • 2 Espresso

Boil water with 1 tbs salt and 2 tbs vinegar. Turn down the heat. Crack an egg into a cup and pour it gently into the simmering water. Continue with the next eggs.
Whites will gather around the yolk.
Let the eggs poach for 4-5 minutes before taking them into a bowl with cold water to cool down. Pick off the loose flakes eggwhite and lay eggs on kitchen paper to drain.
Fry bacon on high heat and put it on the kitchen paper to drip the grease.
Mix mayonnaise and sour cream with tomato paste, squeeze some lemon juice, and add sugar, salt & pepper.
Cut fresh tomatos and put aside.
Fry bread in the grease left from bacon. Put the toast on a plate and cover with a lettuce. Lay the poached egg on top.
Cover the egg with the dressing and garnish with bacon, fresh tomatos and parsley. I chose to have dressing in a separate little bowl.

Served with orange juice and a cup of espresso…. ♥ Happy Easter ♥

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