Poached Egg, Crispy Bacon on Toasted Artisan Ciabatta

Goodman Fielder Food Service
Poached Egg, Crispy Bacon on Toasted Artisan Ciabatta

Poached Egg, Crispy Bacon on Toasted Artisan Ciabatta

Posted on 2nd August 2015
Classic breakfast of poached egg and crispy bacon with the added freshness of a balsamic spinach salad.
Makes 10, scale as needed.


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


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.

A classic and easy to prepare breakfast or brunch dish.

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