Classic Recipe

Inspired by The Flying Pig Yaletown

Time30m

Serves2

two poached eggs, back bacon, grilled focaccia, potato hash, green salad

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Ingredients

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Eggs and Bacon

2 pieces Eggs

4 slices back bacon

Focaccia and Hash

2 slices focaccia bread

2 cups Potatoes

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Salad

2 cups mixed greens

1 cup Cherry tomatoes

1/2 pieces Cucumber

2 tablespoons balsamic vinaigrette

Method

Cooking the Bacon and Eggs

Cook the Bacon

In a skillet over medium heat, cook the back bacon until crispy, about 5-7 minutes. Remove and set aside.

Poach the Eggs

In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Preparing the Focaccia and Hash

Grill the Focaccia

In the same skillet, toast the focaccia slices until golden brown on each side.

Make Potato Hash

Dice the potatoes and sauté them in olive oil over medium heat. Season with salt and pepper, cooking until golden and crispy, about 10-12 minutes.

Assembling the Dish

Prepare the Salad

In a bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette.

Plate the Dish

On a plate, layer the grilled focaccia, top with potato hash, then place the poached eggs and bacon on top. Serve with the green salad on the side.