Poached eggs in cream with bacon
- 250 g streaky bacon
- 15 ml vinegar
- 8 eggs
- 125 ml cream
- 50 g pecorino cheese, grated
- Salt and freshly ground black pepper to taste
Preheat oven to 180 °C. Put bacon on a baking tray in the warm oven. Roast until crisp, about 10 minutes. Keep warm. Heat grill. Bring a pot of about 500 ml water and the vinegar to the boil. Poach 2 eggs at a time: Break each egg into a glass and carefully let it slip into the middle of the swirling water (stir it quickly so that it swirls strongly). Cover and simmer for 3 minutes. Carefully lift the eggs out using a slotted spoon and put them in a nonstick pan of about 24 x 4,5 cm. Pour over the cream and sprinkle cheese over. Season with salt and black pepper. Put pan in the oven and grill for about 5 minutes until cream is warm and cheese has melted. Serve with the bacon on top and toast on the side.