A favorite weekend ritual at my house is to wake up early, French-press a cup of coffee, turn up the NPR, and whip up a breakfast worthy of a Michelin star. Well, maybe not Michelin, but definitely better than the norm.
This past weekend I put together a simple and delicious pile of goodness that fueled our morning walk through Notting Hill. Here is how you can replicate it at home.
A Better Breakfast
Total time: 25 min
2-3 slices bacon (“streaky bacon” in the UK)
Pinch of turbinado sugar
4-5 cherry tomatoes
extra virgin olive oil
handful of arugula (“rocket” in the UK)
3 toasted slices of baguette
1 organic free-range egg
1 teaspoon white vinegar
2 tablespoon grated sharp English white cheddar
Maldon sea salt flakes
fresh ground pepper
1. Position rack in top third of oven and preheat to 400 F (205 C). Line rimmed baking sheet with aluminum foil. Place a grilling/roasting rack atop the baking sheet (tip: I did not own one, so I used a baking cooling rack). Arrange bacon slices in a single layer on rack. Sprinkle a pinch of turbinado sugar over each bacon strip – this will caramelize. Place the tomatoes in a bowl and using your hands, coat with a tiny amount of extra virgin olive oil and a pinch of Maldon sea salt. Place the tomatoes onto the rack next to the bacon (you may want to place foil underneath the tomatoes so they don’t stick to the rack, and can be removed easily). Roast the tomatoes until they are soft + slightly browned, 10 min, and the bacon is crisp and glazed, 15 to 18 min.
2. Meanwhile wash the arugula, place it in a small bowl and toss with a tiny amount of extra virgin olive oil and a pinch of Maldon sea salt. Set aside. Slice the baguette and toast the bread. Set aside.
3. To poach the egg, fill a saucepan with 3 inches of water, bring it to a boil on the stovetop, and reduce heat to a simmer. Add 1 tsp of white vinegar and stir the water to create a vortex. Break an egg into a small cup. Holding the cup very close to the water’s edge, pour the egg slowly into the water. Simmer for 3 minutes for cooked whites but a semi-runny center. Remove the egg with a slotted spoon and place onto a paper towel.
4. Remove tomatoes from the oven, then later the bacon. Let both rest for 5 mins to cool.
5. Assemble the dish. Place three slices of toasted baguette on a serving plate, nestled in the center. Use tongs to transfer the roasted tomatoes onto the toast. Arrange the bacon strips in a triangle atop the tomatoes. Grate the cheddar over the bacon. With the slotted spoon, transfer the poached egg on top, adding a pinch of Maldon sea salt and a few cracks of pepper to season the egg. Finally grab a few sprigs of the dressed arugula to crown the egg.
Serve with knife + fork. Enjoy!