Poached Eggs with Bacon

For the poached eggs with bacon, first mix about 500 ml of water with vinegar and bring to a boil in a pot. Hold a dumpling lifter (skimmer) in the water, crack an egg, let it slide in (so it keeps its shape) and let it simmer gently for 3-4 minutes.

Carefully lift out of the water and place in lukewarm salted water. One at a time, poach the remaining eggs in the same way (or carefully break the eggs one at a time into a cup, slide them into the water, and use two soup spoons to pull the egg whites over the yolks).

Meanwhile, heat butter and oil in a skillet, toast baguette slices on both sides and drain on paper towels. Cut shallots into wedges, bacon into strips about 4 mm thick and fry both together. Season with salt and pepper.

Place baguette slices on the preheated plates, spread bacon and shallots on top and arrange the poached eggs on top. Season with salt and pepper. Cream butter with a pinch of salt in a saucepan until brown, add chopped parsley and drizzle over poached eggs with bacon.

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