Classic breakfast of poached egg and crispy bacon with the added freshness of a balsamic spinach salad.
Poached Egg and Bacon Roll

Ingredients

Serves:
  • 400 mL Praise Caesar Dressing
  • 20 each Eggs, soft poached
  • 750 g Bacon, rashers
  • 100 g Baby spinach, washed and dried
  • 70 mL Praise Balsamic Dressing
  • 10 each QBA Ciabatta Dinner Rolls White, cut in half diagonally and toasted
  • 20 g Parsley and chives for garnish - picked
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Method

Step 1

Place bacon rashers into the oven, cook on 200°C for around 5 – 7 minutes or until golden and crispy, then set aside in a warm place.

Step 2

Poach the eggs, keeping the yolk soft.

Step 3

Toast the Artisan Ciabatta Bread.

Step 4

Place spinach into a bowl and dress with Praise Balsamic Dressing.

Step 5

Place toasted bottom half of bread onto plates, top with spinach, egg and bacon.

Step 6

Spoon over Praise Caesar Dressing and garnish with sprigs of herbs, place top half of bread on the side leaning towards the back.