Serves 1
40 Minutes
Meal Breakdown 999 KJ
Protein 19g
Carbohydrates 21g
Fats 8g
Ingredients
1/4 medium lemon
1/4 tsp dill
60g potato
40g lean bacon middle rasher
1/4 tbsp white wine vinegar
1 large egg
1 thinly sliced grainy bread
Method
1. Grate the lemon rind, then juice the lemon.
2. Thinly slice the dill.
3. In a small bowl add the lemon rind, juice and dill. Mix together and set aside.
4. Cut the potato into cubes and remove any excess fat from the bacon.
5. Place the potatoes in a steamer and steam until soft and tender. Set aside to cool slightly.
6. Line a baking tray with foil. Place the bacon rashers on the foil and place the tray in the centre rack of a cold oven. Turn the oven to 200°C. Bake the bacon for approximately 15-20 minutes or until crisp and browned. Remove from the oven onto a plate lined with paper towel to drain off any excess fat.
7. In the meantime, half fill a deep frying pan with water, add the vinegar and boil. Turn the heat to low so the water is just bubbling. Gently crack the egg into the water and poach the egg to your liking. Carefully remove the egg from the pan and gently place it on a plate lined with paper towel to drain any excess water.
8. Toast the bread. Top the toast with the baked bacon and poached egg. Season with pepper.
9. Drizzle the potatoes with the lemon and dill dressing. Serve with the bacon and eggs on toast. Enjoy.
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