Poached eggs with bacon and tomato

Ingredients for 1 servings:

• 1 roll or 2 slices of toast
• 2 eggs
• 2 tbsp vinegar
• 2 spring onions
• 25 g bacon cubes
• 6 small tomatoes
• 1 tbsp olive oil
• some paprika powder, hot
• some Italian herbs, e.g. oregano, thyme and rosemary
• salt and pepper
• 500 ml water
• possibly arugula
• possibly sunflower seeds, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Crack 2 eggs into a small bowl, making sure the yolks remain intact. Bring the water to a boil in a saucepan and add the vinegar. Turn off the heat and create a whirlpool with a whisk. Carefully lower the eggs into the whirlpool, cover, and let them sit in the water for about 4 minutes. Then remove them with a slotted spoon and let them drain. Meanwhile, finely chop the spring onions and quarter the tomatoes. Sauté the spring onions and bacon in olive oil, briefly adding the tomatoes. Finally, season to taste with salt, pepper, paprika, and herbs. Place the eggs on the bread rolls or toasted slices of bread, add the bacon and tomato mixture, and garnish with arugula and toasted sunflower seeds, if desired.