Ingredients:

  • 8 slices thick-cut bacon (about 225g/8 oz), preferably smoked
  • 2 large eggs
  • 1 tablespoon white vinegar (15 ml)
  • Pinch of salt
  • 2 slices sourdough bread, about 1 inch thick
  • 2 tablespoons unsalted butter (30g/1 oz), softened
  • 1 tablespoon fresh herbs, finely chopped (e.g., parsley, chives, thyme) (15 ml)
  • Pinch of sea salt
  • Pinch of black pepper
  • Fresh chives, chopped (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Cook bacon in a cold skillet over medium heat until crispy, flipping occasionally. Drain on paper towels. Reserve a tablespoon of bacon fat if desired.
  2. Combine softened butter, chopped herbs, salt, and pepper in a small bowl.
  3. Spread herbed butter evenly on both slices of sourdough bread. Toast until golden brown and crispy, either in a toaster or under a broiler/grill (watch carefully!).
  4. Bring water to a simmer in a small saucepan. Add vinegar and salt. Create a whirlpool in the water. Gently crack each egg into the whirlpool and cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
  5. Place toast on plates. Top with crispy bacon and poached eggs. Garnish with fresh chives and red pepper flakes (optional). Serve immediately and listen to that glorious crunch!