Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 20mins Serves 4 200g ready-rolled puff pas­try, thawed 1 egg, beaten FOR THE TOP­PING 1 tbsp white vine­gar 4 fresh eggs ½ tsp oil 150g beef ba­con, cut into ba­tons 350g toma­toes, halved Fresh basil leaves, to gar­nish Pre­heat the oven to 200°C.

Cut the pas­try into 4 squares. With a small knife score a 1cm bor­der around each square. Brush all squares with egg and bake in the oven for 15 min­utes or un­til golden and puffed up. To make the fill­ing, place a pan filled with wa­ter on the stove. Add a big pinch of salt and the vine­gar and bring to the boil. Stir with a wooden spoon un­til a vor­tex is cre­ated, then crack an egg into a teacup and drop into the wa­ter. Cook for 2-3min­utes, re­move with a slot­ted spoon and re­peat with re­main­ing eggs.

Sauté ba­con in oil in an­other pan un­til golden. Drain on pa­per towel. Toss in the toma­toes and sauté un­til slightly soft. Re­move pas­try squares from oven and al­low to cool slightly. Gen­tly press in the cen­tre to form a slight hol­low. To as­sem­ble, place a square on a plate, top with a few toma­toes and a poached egg. Sprin­kle with some ba­con and sea­son. Gar­nish with basil. Serve im­me­di­ately.

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