You will need
4 slices Warburtons Seeded Batch
Soft butter, for spreading
4 tomatoes, sliced
8 slices of smoked back bacon
4 medium free-range eggs
1 tbsp white wine vinegar
1 tbsp chives, roughly chopped
Make it
15 minutes | Serves 4
- Heat up a griddle pan and cook the bacon for a few minutes until crisp. Set aside and keep warm.
- Heat a deep pan of water over a low heat until just simmering and add the vinegar. Crack an egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or cook to your liking. Remove with a slotted spoon and drain on kitchen paper.
- To serve, toast the Warburton Seeded Batch slices and spread with some butter. Divide the tomato slices between the toast, followed by a couple of slices of bacon and a poached egg. Add some seasoning and serve immediately with a sprinkling of chives.
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